albumenize

简明释义

英[ælbjuːmɪnaɪz]美[ælˈbjʊmənaɪz]

vt. 涂蛋白于

第 三 人 称 单 数 a l b u m e n i z e s

现 在 分 词 a l b u m e n i z i n g

过 去 式 a l b u m e n i z e d

过 去 分 词 a l b u m e n i z e d

英英释义

单词用法

同义词

反义词

例句

1.In baking, it is important to albumenize the batter for a fluffy texture.

在烘焙中，使面糊含有蛋白质是获得松软质地的重要步骤。

2.To create a stable emulsion, you can albumenize the mixture by adding egg whites.

为了创造一个稳定的乳液，你可以通过添加蛋清来使其含有蛋白质。

3.When preparing meringue, you must albumenize the egg whites before whipping.

在准备蛋白霜时，你必须在打发之前使蛋清含有蛋白质。

4.Some recipes call for you to albumenize the ingredients to achieve better binding.

一些食谱要求你使成分含有蛋白质以实现更好的结合。

5.The chef decided to albumenize the sauce to improve its consistency.

厨师决定使酱汁含有蛋白质以改善其稠度。

作文

The process of cooking is often viewed as an art form, where various ingredients come together to create something beautiful and delicious. One interesting aspect of cooking is the transformation of certain ingredients through different techniques. For instance, when we think about eggs, we often focus on their versatility in various dishes. One specific technique that can be applied to eggs is to albumenize, which refers to the process of treating or preparing egg whites to enhance their properties. This method can be particularly useful in baking and cooking, where the texture and structure of the final product are crucial.When eggs are albumenized, the proteins in the egg whites undergo a transformation. This involves whipping the egg whites to incorporate air, resulting in a light and fluffy texture. This technique is essential for recipes such as meringues, soufflés, and angel food cakes, where the airy consistency is key to achieving the desired outcome. The act of albumenizing not only improves the texture but also helps to stabilize mixtures, allowing them to hold their shape during baking.In addition to the culinary benefits, understanding how to albumenize can elevate one's cooking skills. It requires practice and attention to detail, as over-whipping or under-whipping can lead to undesirable results. For example, if egg whites are whipped too much, they can become dry and grainy, making it difficult to incorporate them into other ingredients. Conversely, under-whipped egg whites may not provide enough volume, resulting in a dense final product.Moreover, the science behind albumenizing is fascinating. The proteins in egg whites, primarily ovalbumin, undergo denaturation when whipped. This means that the protein structure unfolds and forms new bonds, creating a network that traps air bubbles. This process not only increases volume but also contributes to the stability of the mixture. Understanding this science can help home cooks make better decisions in the kitchen and achieve more consistent results.Furthermore, albumenizing is not limited to just egg whites. Other ingredients can also be treated similarly to enhance their properties. For instance, certain types of flour can be modified through hydration and mixing techniques to improve their performance in baking. Just like with egg whites, the goal is to manipulate the ingredient's structure to achieve the best possible outcome in the final dish.In conclusion, the technique of albumenizing egg whites is an essential skill for anyone looking to improve their cooking and baking abilities. By understanding the process and practicing it, cooks can create light and airy textures that elevate their dishes. Whether you are making a delicate soufflé or a rich meringue, mastering the art of albumenizing will undoubtedly enhance your culinary repertoire. So next time you crack an egg, remember the potential that lies within its white, waiting to be transformed through the magic of albumenization.

烹饪的过程常被视为一种艺术形式，各种食材相结合，创造出美丽而美味的作品。烹饪中一个有趣的方面是通过不同的技巧对某些食材进行转化。例如，当我们想到鸡蛋时，通常会关注它们在各种菜肴中的多样性。一种可以应用于鸡蛋的特定技巧是albumenize，这指的是处理或准备蛋白以增强其特性。这种方法在烘焙和烹饪中尤为重要，因为最终产品的质地和结构至关重要。当鸡蛋被albumenized时，蛋白中的蛋白质经历了转化。这涉及到打发蛋白以引入空气，从而产生轻盈蓬松的质地。这种技巧对于如蛋白霜、舒芙蕾和天使食品蛋糕等食谱至关重要，其中空气感的稀薄度是实现所需结果的关键。albumenizing的行为不仅改善了质地，还帮助稳定混合物，使其在烘焙过程中保持形状。除了烹饪的好处外，理解如何albumenize可以提升一个人的烹饪技能。这需要实践和细致入微的关注，因为过度打发或不足打发可能导致不理想的结果。例如，如果蛋白打发得过多，它们可能会变干且颗粒状，使其难以与其他成分结合。相反，打发不足的蛋白可能无法提供足够的体积，导致最终产品密实。此外，albumenizing背后的科学也是迷人的。蛋白中的蛋白质，主要是卵白素，在打发时会发生变性。这意味着蛋白质结构展开并形成新的键，创建一个捕捉空气泡的网络。这个过程不仅增加了体积，还促进了混合物的稳定性。理解这一科学原理可以帮助家庭厨师在厨房做出更好的决策，并获得更一致的结果。此外，albumenizing并不仅限于蛋白。其他成分也可以以类似的方式处理，以增强其特性。例如，某些类型的面粉可以通过水合作用和混合技术进行改性，以改善其在烘焙中的表现。就像蛋白一样，目标是操控成分的结构以在最终菜肴中实现最佳结果。总之，albumenizing蛋白的技巧是任何希望提高烹饪和烘焙能力的人的基本技能。通过理解这一过程并加以实践，厨师可以创造出轻盈蓬松的质地，提升他们的菜肴。无论你是在制作精致的舒芙蕾还是浓郁的蛋白霜，掌握albumenizing的艺术无疑会丰富你的烹饪曲目。因此，下次你打破一个鸡蛋时，请记住其白色部分潜藏的潜力，等待通过albumenization的魔力进行转化。