The Science of Ice Cream (RSC Paperbacks)
By Chris Clarke
Publisher: Royal Society of Chemistry
Number of Pages: 200
Publication Date: 2005-08-10
ISBN-10 / ASIN: 0854046291
ISBN-13 / EAN: 9780854046294
PDF: 16.3M
Product Description:
Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Though no one knows who invented ice cream, the first improvement in its manufacture was made by Nancy Johnson, of Philadelphia, who invented the first ice cream making machine in the 1840s.
http://ifile.it/3dtay81/icecream.zip
The Science of Ice Cream begins with an introductory chapter on the history of ice cream. Subsequent chapters outline the physical chemistry underlying its manufacture, describe the ingredients and industrial production of ice cream and ice cream products respectively, detail the wide range of different physical and sensory techniques used to measure and assess ice cream, describe its microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream at home or in a school laboratory.
Summary: All You Ever Want to Know About Ice-Cream
Rating: 4
As the name states, this book really delves into the gritty details on ice cream. Breaks down the science of ice cream to the molecular level. The average home cook might find this has a lot of food science details they may not use. Recipes are very good.
Summary: Excellent Resource for People Interested in Ice Cream
Rating: 5
It is rare today to find a book that is relevant to even the most experienced ice cream industry professionals. This book makes a nice reference tool as well as a refresher for folks in the business.
Download:
http://ifile.it/3dtay81/icecream.zip |
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发表于 2009-9-27 09:07:26