On food and cooking the science and lore of the kitchen ( PDFDrive ) 1128
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simple suspensions, molecular dispersions,
emulsions, or foams. They’re usually a
combination of two or more. Purees usually
contain both suspended particles and
dispersed molecules, starch-thickened sauces
contain both dispersed molecules and
remnants of the granules, emulsified sauces
include proteins and particles from milk or
eggsorspices.Cooksoftenthickenandenrich
sauces of all kinds at the last minute by
meltingapieceofbutterintoitorstirringina
spoonfulofcream,thusmakingtheminparta
milkfat emulsion. Such complexity of the
dispersedphasemaywellmakesaucetexture
moresubtleandintriguing.
TheInfluenceofConsistencyonFlavor
ThickenersReduceFlavorIntensityIn
general,thecomponentsofasaucethatcreate
itsconsistencyhavelittleornoflavoroftheir
own.Theythereforeonlydilutewhatever
flavorsthesaucehas.Thickeningagentsalso
activelyreducetheeffectivenessoftheflavor
moleculesinthesauce.Theybindsomeof
thosemoleculessothatourpalatenever
sensesthem,andtheyslowtheirmovement
fromthesauceintoourtastebudsornasal
passages.Becausearomamoleculestendtobe
morefatsolublethanwatersoluble,fatina
saucehangsontoaromamoleculesand
decreasesaromaticintensity.Amylosestarch
moleculestraparomamolecules(thearoma
moleculesinturnmakethestarchmolecules
morelikelytobondtoeachotherintolightscattering,milkyaggregates).Andwheatflour
bindsmoresodiumthanpurestarches,so
flour-thickenedpreparationsrequiremore
addedsaltthanstarch-thickenedsauces.
Asageneralrule,then,athinsaucewill
haveamoreintenseandimmediateflavor
thanthesamesaucewiththickenersadded.
Butthethickenedsaucewillreleaseitsflavor
moregraduallyandpersistently.Eacheffect
