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Crossword Puzzle
Crossword Puzzle

GASTRONOMIA MOLECULAR

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GASTRONOMIA MOLECULAR

Crossword Puzzle

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About this activity

TECNICAS BASICAS

Created by

Claudita Eliana Burgoa Barrenechea
Claudita Eliana Burgoa Barrenechea
Bolivia

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Crossword Puzzle

GASTRONOMIA MOLECULAROnline version

TECNICAS BASICAS

by Claudita Eliana Burgoa Barrenechea
1

HIDROCOLOIDE EXTRAIDO DE ALGAS PARDAS QUE REACCIONA CON CALCIO PARAFORMAR GELES PARCIALES

2

TIPO DE GEL QUE MANTIENE SU FORMA DESPUES DE SER CALENTADO NUEVAMENTE

3

PARA RESOLVER LA LIMITACIÓN DE ACIDEZ EN EL ALIMENTO Y ALCALINIZARLO EN LAS TÉCNICAS DE GELIFICACIÓN Y ESFERIFICACIÓN USAMOS

4

FICOCOLOIDE DE USO MAS ANTIGUO QUE SE CONOCE, PUEDE OBTENERSE A PARTIR DE ALGAS ROJAS

5

SE OBTIENE DE ALGAS ROJAS DE TIPO CHONDRUS Y ECHEUMA GENRALMENTE

6

LA GOMA GELLAN SE OBTIENE A PARTIR DE LA FERMENTACIÓN DE UNA BACTERIA DENOMINADA

7

LA CAPACIDAD DE GELIFICACIÓN DE GOMA GELLAN SE PIERDE EN MENOR CANTIDAD FRENTE A LA PRESENCIA DE

8

SU PRINCIPAL CARACTERÍSTICA ES LA FORMACIÓN DE GELES A TEMPERATURAS POR ENCIMA DE LOS 50ºC

9

PROPIEDAD SENSORIAL REALCIONADA CON LA PERCEPCIÓN FÍSICA DE LOS ALIMENTOS EN BOCA

10

NO PRESENTA COLOR, SABOR NI AROMA ESTA PRESENTE EN PRODUCTOS FORTIFICACDOS, LECHES MATERNAS Y CEREALES , SIRVE PARA EL PROCESO DE ESFERIFICACIÓN INVERSA

11

GELIFICACIÓN MOLDEABLE QUE LLEVA DE 2 A 3 GRS DE AGAR AGAR POR LITRO DE ALIMENTO

12

TÉCNICA EN LA CUAL SE INCORPORA 4.5 GRS DE KAPPA CARRAGENINA

11
5
4
8
9
12
10
7
6
3
2
 
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