Experimental cookery

temperature, 246-247 time, 249 598 INDEX Poultry — {Continued) edible meat, cost, 242, 246 percentage, 245, 246 fat distribution, 250-251 turkey, 248-249 Preserves, 132, 133 Proteins, coagulation of, 18 changes during, 18-19 factors affecting, 20 heat, 19 interfacial, 20 mechanical means, 18 SH groups in, 19 S-S groups in, 19 combination with acids, 12 combination with alkalies, 12 denaturation, 18-20 egg, 330-337 flour, 413-417 isoelectric point, 11 meat, 210-211 milk, 297-298 peptization of, 21-22 stoichiometrical combination, 12 surface concentration, 15 Protopectin, 153, 154 Puff pastry shortening, 570 Punch, color of, 117 Rancidity, antioxidants, 551, 552 cereals and, 551 effect air, light, and heat, 553 green light, 553 inert gases and, 552 metals and, 551 prooxidants, 551 volatilization of products, 553 Rennin, coagulation of milk, 301-305 Reversible colloids, 6 Rice, flavones of, 115 Rigor mortis, 214-215 Ripening of meat, 215-217 Roasters, young, 245, 246 Roasts, see meats Salad dressing, cooked, 338-340 experiments for, 382 French dressing, 273, 291 mayonnaise, 275-286 Salsify, 123 Searing, 231 Seeding, 50 Sherbets, 95, 96, 101 Shortening, in bread, 427, 436 definition of, 562 factors affecting, 562-567 Smoking temperatures fats, 548 Soda, as leavening, 447 curdling of milk and, 307 to neutralize, corn sirup, 449 honey, 449 molasses, 449 sour milk, 448 with legumes, 139-141 with vegetables, 112, 113 Sodium chloride, beans, 136 distilled water custards, 334 flour, 400 freezing mixtures, 85 jelly, 163 meat, 209, 212 milk, 294 Sols, 6 Solubility, temperature and, 40 Solute, 39 fineness of division, 40 Solutions, 39-49 boiling point, 46-49 characteristics of, 3 colloidal, 2, 3 heat of, 49 properties of, 44 saturated, 41 supersaturated, 41 surface tension of, 14 true, 2, 3 vapor tension, 45 Sorghum, 15 Soups, meat, 261 tomato, 308, 317 Soybeans, 141 Specific gravity, cake batters, 357 egg white foams, 347 fats, 542 Sponge cake, 372 experiments for, 390 Staling, bread, 436-438 cake, 503 INDEX 599 Starch, acid and, 411 alpha-amylose, 402 apple juice and, 156 beta-amylose, 402 chain length, 404 combined with, fatty acids, 406 phosphoric acid, 405 protein, 404 silicic acid, 404 constitution, 404-406 gelatinization, factors affecting combinations, 408 granule size, 407, 408 kind of starch, 407, 408 temperature, 407, 408 time granule is wetted, 407 gels, 405 granules, size and shape, 402-404 hydrolysis, 37, 411 nitrogen, 405 paste, in emulsions, 273, 286 viscosity of, 409-411 acid, 411 chain length, 410 degree grinding, 410 kind of starch, 409 proportion of, alpha and beta, 410 phosphoric acid, 409 stiffness, 409 temperature, 409 sugar, 411 phosphorus, 404, 405 solubility, 404 soluble, commercial, 411 sources, 402 uses, 402 Steaks, 227, 258 Steam, 447 Stews, 261 Stoichiometrical combinations, 12 Strawberries, 132-133 experiments for, 150-151 Sucrose, acids, 35 alkalies, 37 crystallization of, 49-54 hydrolysis, 35 inversion of, 36 melting point, 39 Sucrose — ( Continued) solubility, 42-44 sources, 34 sweetness, 35 Sucrose solutions, boiling point of, 49 corn sirup added, 55 stages of cookery for, 55, 56 Sugars, amorphous, 54 cooking fruits in, 119 crystallization, 49-54 effect of acids, 35 alkalies, 37 gelatin and, 185 grades, 52-54 granulated, 52 hydrolysis, 35-37 jelly and, 169-170