Caramelización para Cocineros
DOI:
https://doi.org/10.70221/rgc.7471112.divKeywords:
Divulgación, Azúcar, Caramelización, CocinaAbstract
Este artículo de divulgación trata sobre la caramelización, que es uno de los conceptos de ciencia de alimentos que los profesionales culinarios deberíamos comprender. Consiste en la descomposición térmica del azúcar que forma una amplia gama de compuestos de aroma, sabor, color, y también con actividad biológica. No es lo mismo caramelizar sacarosa (azúcar de mesa) que fructosa, glucosa, lactosa u otros azúcares. La caramelización y la fusión aparente (irreversible) del azúcar son procesos distintos, y según la naturaleza del azúcar y las condiciones culinarias podemos acceder sólo a uno de ellos o a ambos.
Downloads
References
Asociación de Chefs del Ecuador. (2018). Guía de Técnicas Culinarias. CANVAS. https://bit.ly/gtc_2018
Bertrand, P. (2017). Bubble Sugar Decorations. Meilleur Du Chef. https://www.meilleurduchef.com/en/recipe/bubble-sugar.html
Buera, M. del P., Chirife, J., Resnik, S. L., & Lozano, R. D. (1987). Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Caramelization of Various Single Sugars. Journal of Food Science, 52(4), 1059–1062. https://doi.org/10.1111/j.1365-2621.1987.tb14275.x DOI: https://doi.org/10.1111/j.1365-2621.1987.tb14275.x
Burke, R. M., Kelly, A. L., Lavelle, C., & Kientza, H. T. vo (Eds.). (2021). Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications (1a ed.). CRC Press. https://doi.org/10.1201/9780429168703 DOI: https://doi.org/10.1201/9780429168703
Cordeiro, G., Amouyal, O., Eliott, F., & Henry, R. (2007). Sugarcane. En C. Kole (Ed.), Pulses, Sugar and Tuber Crops (Vol. 3, pp. 175–203). Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-540-34516-9_11 DOI: https://doi.org/10.1007/978-3-540-34516-9_11
Culinary Institute of America (Ed.). (2011). The professional chef (9th ed). John Wiley & Sons.
Escoffier, A. (1907). A Guide to Modern Cookery. William Heinemann.
Kitaoka, S., & Suzuki, K. (1967). Caramels and Caramelization: Part I. The Nature of Caramelan. Agricultural and Biological Chemistry, 31(6), 753–755. https://doi.org/10.1080/00021369.1967.10858875 DOI: https://doi.org/10.1080/00021369.1967.10858875
Li, T.-X., Ji, L.-B., Jiang, Z.-R., Geng, Z.-Z., Shentu, H.-Q., Liu, M.-C., Xie, Y.-F., Hu, J., Liu, Y.-F., & Li, D.-L. (2020). Caramel products of glucose with water during heating process and their bioactivities. International Journal of Food Properties, 23(1), 971–978. https://doi.org/10.1080/10942912.2020.1770788 DOI: https://doi.org/10.1080/10942912.2020.1770788
Myhrvold, N., Young, C., & Bilet, M. (2011). Modernist Cuisine: El arte y la ciencia de la cocina / The Art and Science of Cooking. Cooking Lab.
Paravisini, L., Moretton, C., Gouttefangeas, C., Nigay, H., Dacremont, C., & Guichard, E. (2017). Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release. Food Research International, 100, 209–215. https://doi.org/10.1016/j.foodres.2017.07.003 DOI: https://doi.org/10.1016/j.foodres.2017.07.003
Parks, S. (2022). Toasted Sugar Recipe. Serious Eats. https://www.seriouseats.com/dry-toasted-sugar-granulated-caramel-recipe
Sengar, G., & Sharma, H. K. (2014). Food caramels: A review. Journal of Food Science and Technology, 51(9), 1686–1696. https://doi.org/10.1007/s13197-012-0633-z DOI: https://doi.org/10.1007/s13197-012-0633-z
Suárez-Pereira, E., Rubio, E. M., Pilard, S., Ortiz Mellet, C., & García Fernández, J. M. (2010). Di- D -fructose Dianhydride-Enriched Products by Acid Ion-Exchange Resin-Promoted Caramelization of D -Fructose: Chemical Analyses. Journal of Agricultural and Food Chemistry, 58(3), 1777–1787. https://doi.org/10.1021/jf903354y DOI: https://doi.org/10.1021/jf903354y
Tomasik, P., Pałasiński, M., & Wiejak, S. (1989). The Thermal Decomposition of Carbohydrates. Part I. The Decomposition of Mono-, Di-, and Oligo-Saccharides. En Advances in Carbohydrate Chemistry and Biochemistry (Vol. 47, pp. 203–278). Elsevier. https://doi.org/10.1016/S0065-2318(08)60415-1 DOI: https://doi.org/10.1016/S0065-2318(08)60415-1
Downloads
Published
License
Copyright (c) 2022 Rodrigo Duarte
This work is licensed under a Creative Commons Attribution 4.0 International License.
You are free to:
Share — copy and redistribute the material in any medium or format
Adapt — remix, transform, and build upon the material for any purpose, even commercially. The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes have been made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
