eBook Download

BOOK EXCERPT:

The authors give all the secrets of aquafaba; how to make your own at home with just chickpeas and water and then how to use it in a dazzling array of recipes.

Product Details :

Genre: COOKING
Author: Sébastien Kardinal
Publisher:
Release: 2018-05-18
File: 72 Pages
ISBN-13: 1911621157

#1 eBook Free in [pdf] [kindle] [epub] [tuebl] [mobi] [audiobook], #1 New Release 2020 >>




eBook Download

BOOK EXCERPT:

The bean liquid we used to throw away turns out to be one of the most astonishing culinary discoveries of the decade. With its amazing egg-replacement abilities, miraculous "aquafaba" can be used as an egg-replacer to make everything from French toast to lemon meringue pie. Aquafaba can be used as a binder in both sweet and savory recipes and is a boon to vegans, people with egg allergies, as well as anyone interested in innovative cooking with a magical new ingredient. Aquafaba includes the story of how the bean liquid properties were discovered, how to use it, and how to make fabulous recipes, including: waffles crepes quiche burgers macarons marshmallows Aquafaba can even be used to make dairy-free cheese, ice cream, butter, and so much more. The book also includes a chapter filled with recipes that use the chickpeas and beans that remain after using their liquid to make aquafaba. The latest title by San-Diego-based author Zsu Dever (author of Vegan Bowls and Everday Vegan Eats), Aquafaba features Zsu's signature photography, her easy-to-follow instructions, and metric conversion charts.

Product Details :

Genre: Cooking
Author: Zsu Dever
Publisher: Andrews McMeel Publishing
Release: 2016-10-04
File: 192 Pages
ISBN-13: 9781941252284

#1 eBook Free in [pdf] [kindle] [epub] [tuebl] [mobi] [audiobook], #1 New Release 2020 >>




eBook Download

BOOK EXCERPT:

Delicious egg-free baked goods using aquafaba Move over tofu, there’s a miraculous new egg replacement in town! With baking properties so amazing it can create fluffy quiche and light meringue, aquafaba is the breakthrough ingredient that will revolutionize your vegan baking. Baking Magic with Aquafaba offers up recipes for creamy sweet treats and rich savory dishes, such as: • Key Lime Mousse • Chocolate Pirouette Cookies • Lemon Meringue Pie • Birthday Cake Waffles • Pistachio Macarons • Sponge Cake • Rocky Road Ice Cream • Cranberry Orange Scones • Pesto Flatbread • Baked “Mozzarella” Sticks • Hollandaise Sauce • Garlic Aioli This cruelty-free ingredient is as versatile as it is tasty. It can be whipped into cakes, pie fillings, delicious icings and used as a fat substitute for butters, aiolis and cheeses, without sacrificing texture or flavor.

Product Details :

Genre: Cooking
Author: Kelsey Kinser
Publisher: Simon and Schuster
Release: 2017-09-05
File: 144 Pages
ISBN-13: 9781612437415

#1 eBook Free in [pdf] [kindle] [epub] [tuebl] [mobi] [audiobook], #1 New Release 2020 >>




eBook Download

BOOK EXCERPT:

"The first part of the research is focused on the effect of high pressure treatment on reduction of chickpea soaking and cooking time through effective hydration. HP treatment allowed to reach the desired hydration percentage (≈ 90-93%) in less than an hour where similar results could be reached with overnight soaking without HP processing. HP-soaking with multiple cycles resulted in higher hydration rate and softer texture, 48N for pre-soaked HP treated samples and 70N for HP treated samples without pre-soaking compared to 368N of untreated samples. High-pressure-treated samples improved chickpeas quality by reducing tannin content to around 26.7% and phytic acid content to around 16.7% from initial levels in addition to enhancing their textural properties. FTIR supported the effect of HP on chickpea hydration. Using pressure cooker gave desired textural properties in 20min that could not be reached within 60min in conventional cooking.With the second part, the focus was on aquafaba, its characterization, evaluation and optimization of its functional and antinutritional properties. The results showed that chickpea to water ratio and cooking time had significant effects on most of the responses. Optimal conditions were 1.5: 3.5 chickpea to water ratio cooked for 60 min in a pressure cooker. Regarding comparing aquafaba optimized condition with aquafaba from cans, results showed that aquafaba from cans had higher phytates content, protein content on a dry basis, foaming properties, oil holding capacity compared to our optimized conditions, principle reason being the long thermal processing times at much higher temperatures.The third part of research was to evaluate the factors affecting aquafaba rheological and thermal properties. The optimal conditions were 2:3 chickpea to water ratio cooked for 60 min where viscosity and elasticity were the maximum at that point confirming network formation. Regarding aquafaba thermal properties, higher temperature of denaturation (Td) was for samples cooked for 60 min which is an indication that more than 50% of the protein has already denatured so the protein is more stable. The fourth part of research focused on the influence of high-pressure processing (HPP) on aquafaba proteins. HPP improved aquafaba emulsion capacity and stability compared to the control sample. DSC results supports the results of high hydrophobicity through the increase in the degree of denaturation where both played a role for enhancing emulsion properties. HPP could also reduce protein aggregates by 33.3%, while [beta]- sheets decreased by 4.2- 87.6% in which both are correlated to increased protein digestibility. [alpha]-helices dropped by 50%.The fifth and last chapter focused on improving carbohydrates fraction in aquafaba by HPP. HPP with different pressure levels and aquafaba concentration increased viscosity as well as strengthened gel structure by increasing elasticity (G'). By comparing HP-treated samples to the control, we found that starch digestibility was enhanced from 24.3 to 26.9% (RDS), 0.8 to 4.1% (SDS), 25.1 to 31.5% (TDS), and 3.8 to 4.4% (RS). Crystallinity increased by FTIR and XRD measurement"--

Product Details :

Genre:
Author: Fatemah ALSalman
Publisher:
Release: 2020
File: Pages
ISBN-13: OCLC:1199006977

#1 eBook Free in [pdf] [kindle] [epub] [tuebl] [mobi] [audiobook], #1 New Release 2020 >>




eBook Download

BOOK EXCERPT:

Aquafaba literally means bean water -- the water that's drained off neutral-colored beans like chickpeas, white beans and cannellini beans. Vegans have had limited choices when it came to baked goods. The existing substitutes did not have the chemical properties of eggs which made them integral for binding and leavening. But now there is the perfect substitute and it's aquafaba. And it's blown open the world of vegan baking. This collection of recipes, however, is not only for vegans. It is great for anyone who has an allergy to dairy and eggs. It's proof that you can go egg-free and still enjoy delicious recipes. You will never miss eggs again. The general rule of thumb is 3 tbsp of aquafaba equals one egg. The protein in aquafaba, when mixed with some sugar and a pinch of cream of tartar, perfectly simulates egg whites. Neutral in taste, you don't have to worry about your dishes tasting beany. All your breakfast and brunch favorites are here from omelettes, French Toast and pancakes to scones and crepes. You'll enjoy satisfying and sumptuous Vegan Shepherds Pie, Vegan Mac and Cheese and Manicotti for lunch or dinner. And you can once again enjoy Alfredo Sauce over your pasta. And the meringue desserts are not to be missed -- Fruit Pavlova and Sweet Potato Pie to Lemon Meringue Pie. Chocolate Chip Cookies, S'mores Bars, Snickerdoodles and Chocolate Ice Cream are perfect for those children's birthday parties where allergies are now a prevailing concern. Now you no longer have to live without the culinary wonders that eggs and egg whites produce. All you need to do is open up a can of chickpeas, drain the water and you're ready to go.

Product Details :

Genre: Cooking
Author: Rebecca Coleman
Publisher: Robert Rose
Release: 2017-04-01
File: 208 Pages
ISBN-13: 0778805646

#1 eBook Free in [pdf] [kindle] [epub] [tuebl] [mobi] [audiobook], #1 New Release 2020 >>




eBook Download

BOOK EXCERPT:

Product Details :

Genre:
Author:
Publisher:
Release:
File: Pages
ISBN-13:

#1 eBook Free in [pdf] [kindle] [epub] [tuebl] [mobi] [audiobook], #1 New Release 2020 >>




eBook Download

BOOK EXCERPT:

The name "Aquafaba:: was coined by American founder, Goose Wohlt. Wohlt, a vegan baker, discovered that chickpea liquid alone can be used as an egg substitute to make vegan meringues that are identical in taste and texture to traditional egg-white meringues. Aquafaba literally means "bean water" - the water that beans are soaked and boiled in. Aquafaba is found in cans of chickpeas, but can easily be made by soaking and boiling dried chickpeas, and collecting the bean water. REPLACING EGGS IN RECIPES HAS NEVER BEEN THIS EASY! You only need three tablespoons of Aquafaba to replace one egg in most recipes. It works best in recipes where eggs are used as binders, such as cookies, brownies and cakes, such as cheesecake. For optimal results, Aquafaba should not be used to replace more than three eggs in a recipe. With Aquafaba (Bean Water) You Can Learn To Make Wonderful, Egg Free Recipes, Such As: Egg-Free Mayonnaise Soy-Free Vegan Cheese Breakfast Burritos Middle Eastern Hummus Seitan Piccata Aquafaba Butter Aquafaba Omelette Aquafaba French Toast Lemon Meringue Pie Pancakes With Aquafaba and MANY more! If you are into egg free baking and have been looking for a real way to replace eggs in your favorite recipes, then this egg free cookbook is EXACTLY what you need. Click the orange button to Buy Now!

Product Details :

Genre:
Author: Katya Johansson
Publisher: Createspace Independent Publishing Platform
Release: 2016-08-16
File: 46 Pages
ISBN-13: 1537102435

#1 eBook Free in [pdf] [kindle] [epub] [tuebl] [mobi] [audiobook], #1 New Release 2020 >>




eBook Download

BOOK EXCERPT:

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

Product Details :

Genre: Technology & Engineering
Author: Rocio Campos-Vega
Publisher: John Wiley & Sons
Release: 2020-01-21
File: 480 Pages
ISBN-13: 9781119534105

#1 eBook Free in [pdf] [kindle] [epub] [tuebl] [mobi] [audiobook], #1 New Release 2020 >>




eBook Download

BOOK EXCERPT:

The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes: • Recipes that each require 10 ingredients or less, can be made in one bowl, or require 30 minutes or less to prepare. • Delicious options for hearty entrées, easy sides, nourishing breakfasts, and decadent desserts—all on the table in a snap • Essential plant-based pantry and equipment tips • Easy-to-follow, step-by-step recipes with standard and metric ingredient measurements Minimalist Baker’s Everyday Cooking is a totally no-fuss approach to cooking for anyone who loves delicious food that happens to be healthy too.

Product Details :

Genre: Cooking
Author: Dana Shultz
Publisher: Penguin
Release: 2016-04-26
File: 304 Pages
ISBN-13: 9780735210974

#1 eBook Free in [pdf] [kindle] [epub] [tuebl] [mobi] [audiobook], #1 New Release 2020 >>




eBook Download

BOOK EXCERPT:

Kim-Joy's baked creations have charmed fans since she was in the final of the Great British Bake Off 2018. Following on from her bestselling debut book, Baking with Kim-Joy, she's turning to everyone's favourite time of year – Christmas! Sharing her simple decorating techniques and her delicious flavour combinations, Kim-Joy will delight novice and seasoned bakers with – amongst many others – her melted snowman cake pops, white chocolate igloos with marshmallow seals, penguin bao buns and incredible inspiration for designing your own magical gingerbread village. Whether you're after ideas for edible Christmas gifts or bigger bakes to feed friends and family, you'll find a treasure trove of adorable recipes here that will melt everyone's heart. Christmas 2020 is officially set to be the sweetest Christmas on record!

Product Details :

Genre: Cooking
Author: Kim-Joy
Publisher: Hardie Grant Publishing
Release: 2020-10-01
File: 128 Pages
ISBN-13: 9781787135994

#1 eBook Free in [pdf] [kindle] [epub] [tuebl] [mobi] [audiobook], #1 New Release 2020 >>