On food and cooking the science and lore of the kitchen ( PDFDrive ) 875

starch has been allowed to retrograde during manufacturing And it turns out that retrograded starch is good for our bodies! It resists our digestive enzymes and therefore slows the rise in blood sugar following a meal, and feeds desirable bacteria in the large intestine (p 258) Seed Oils Nuts and soybeans are rich in oil, which is kept in the mass of storage tissue in tiny packages called oil bodies Each is a tiny oil droplet whose surface is covered with two protective materials: phospholipid relatives of lecithin, and proteins called oleosins The surface coating prevents the oil droplets from pooling together Seed oil bodies are very similar in size and structure to the fat globules in animal milk This is why when we eat nuts, they become creamy in the mouth rather than simply greasy It’s also one reason why for a thousand years cooks have made “milks” from almonds, soybeans, and other oil-rich seeds (pp 494, 504) Seed Flavors The most important contributors to the flavors of grains, legumes, and nuts are fragments of the unsaturated fatty acids in the oils and cell membranes, which have individual aromas described as green, fatty, oily, floral, and mushroomy The outer bran layer grains contains the bulk of the seed’s oils and enzymes, and so gives whole grains a stronger flavor, as well as contributing some vanilla and toasted notes from its phenolic compounds Beans are especially rich in green and mushroom notes Nuts, which are usually cooked with dry heat, contain products of the browning reactions with typical roasted aromas The flavors of particular seeds are described below  ...thousand years cooks have made “milks” from almonds, soybeans, and other oil-rich seeds (pp 494, 504) Seed Flavors The most important contributors to the flavors of grains, legumes, and nuts are fragments of. .. of grains, legumes, and nuts are fragments of the unsaturated fatty acids in the oils and cell membranes, which have individual aromas described as green, fatty, oily, floral, and mushroomy The outer bran layer grains contains the bulk of the seed’s oils and. .. The outer bran layer grains contains the bulk of the seed’s oils and enzymes, and so gives whole grains a stronger flavor, as well as contributing some vanilla and toasted notes from its phenolic compounds