Elasticity, texture

Meat Hamburger, meatballs, stuffed Improved elasticity, texture, taste and... 

High mineral content of cheese curd at draining promotes the development of elastic texture. Minimum mineral loss from the curd occurs after draining. Cheese varieties with eyes (Swiss, Gouda) require elastic curds to permit round eye formation. These cheeses are drained... 

This is an adaptation of a chocolate plastique recipe I learned in one of my master cake-decorating classes. With an elastic texture and a taste similar to that of Tootsie Rolls, the dough rolls out thin, so it s easy to cut out shapes with cookie cutters or to make animals, robots, or any other figures, such asfowers and balls. Although the dough is easy to make, it will require a little muscle strength to knead it at first. 

Starch changes during cooking of pasta are reported to vary from a hydration-driven gelatinization process in the outer layer to a heat-induced crystallite melting in the center.525 It is speculated that both the state of the starch and the surface structure contribute to the development of the elastic texture and stickiness of pasta. Interactions between starch and the surrounding protein matrix are evident in the outer and intermediate layer. In the center of cooked pasta, wheat starch granules retain their shape due to limited water diffusion, and the protein network remains dense. 

Properties A translucent material with an elastic texture like para rubber. Strongest, quickest, and most waterproof explosive. It has an extremely high velocity and is rated at 100 per cent strength. It is sometimes sold under the name, Torpedo Explosive No. 1. Rate of detonation 7800 m/sec. (d = 1.63). 

The gel properties, as well as the gelling conditions, are radically different for the two types of pectin. High methoxyl pectins produce a gel that does not remelt, whereas some low methoxyl pectin gels are thermoreversible as well as having a softer and less elastic texture. 

Because of its elastic texture and tendency to harden, marshmallow was assumed to exist in a rubber state. Molecules in the rubbery state of marshmallow can be mobile and lead to sugar crystallization, loss of moisture from the matrix, cross-linking of proteins in gelatin, and collapse of foam. In order to stabilize the product, it is necessary to identify the factors limiting the shelf life of the marshmallow under a specific storage condition. 

Influence on texture Forms firm, crumbly textures Forms soft, elastic textures Forms firm textures... 

A good compilation of the functions of fats in various food products is available (26). Some functions are quite subtle, eg, fats lend sheen, color, color development, and crystallinity. One of the principal roles is that of texture modification which includes viscosity, tenderness (shortening), control of ice crystals, elasticity, and flakiness, as in puff pastry. Fats also contribute to moisture retention, flavor in cultured dairy products, and heat transfer in deep fried foods. For the new technology of microwave cooking, fats assist in the distribution of the heating patterns of microwave cooking. 

In false twist texturing (FTT), shown schematically in Figure 7, a device twists yam upstream of its location as the threadline passes across a heater, and the yam untwists downstream from the device and is wound up. If the yam is not heated downstream from the twist device, it has bulk and high elasticity (stretch). If the yam is heated downstream from the twist device, it has bulk, but much less stretch. FTT machines initially used two steps to sequentially draw and texture. Later machines combined those steps to simultaneously draw and texture (92). Initial machines used pin spindles as the false twist device. Texturing speeds were about 150 m/min and slowly increased to about 300 m/min. As POY quaUty and stmctural stabiUty improved, new... 

Oilseed proteins are used as food ingredients at concentrations of 1—2% to nearly 100%. At low concentrations, the proteins are added primarily for their functional properties, eg, emulsification, fat absorption, water absorption, texture, dough formation, adhesion, cohesion, elasticity, film formation, and aeration (86) (see Food processing). Because of high protein contents, textured flours and concentrates are used as the principal ingredients of some meat substitutes. 

Figure 9-7. Elastic electron-diffraction pattern of a highly textured hcxaphenyl film. The Miller indices arc assigned using the intcrplauar spacings calculated in Kef. 11371. Inset Intensity of the f020) peak as a function of the angle between momentum transfer and the Teflon rubbing direction (see text) - taken from Ref. 138. ...

The present review shows how the microhardness technique can be used to elucidate the dependence of a variety of local deformational processes upon polymer texture and morphology. Microhardness is a rather elusive quantity, that is really a combination of other mechanical properties. It is most suitably defined in terms of the pyramid indentation test. Hardness is primarily taken as a measure of the irreversible deformation mechanisms which characterize a polymeric material, though it also involves elastic and time dependent effects which depend on microstructural details. In isotropic lamellar polymers a hardness depression from ideal values, due to the finite crystal thickness, occurs. The interlamellar non-crystalline layer introduces an additional weak component which contributes further to a lowering of the hardness value. Annealing effects and chemical etching are shown to produce, on the contrary, a significant hardening of the material. The prevalent mechanisms for plastic deformation are proposed. Anisotropy behaviour for several oriented materials is critically discussed. 

For more details about the sensory properties of the pectin preparations additional sizes such as thixotropy and viscosity have to be referred to (see figure 6). Fruit preparations with apple pectin Classic AY 901 have a relatively high yield point after shearing, a small thixotropic area, and a relatively high viscosity. This supports the statement, that their texture is weakly elastic and highly reversible. The apple pectin Classic AY 905 gives products with a sufficiently high yield point at 35 % soluble solids and a pronounced area of thixotropy. 

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