Roasting (cooking)
Roasting , originally " roasting on the grill", today means heating plant-based foods without adding any liquid in order to remove moisture, change their taste and color them darker. or to increase their shelf life because of the moisture removal. The food is heated to up to 300 ° C, with strong-tasting aromas and bitter substances that stimulate the appetite . Regionally, the word roasting is also used synonymously with roasting , grilling , sautéing . Roasting is one of the basic types of preparation .
Are roasted z. B. nuts , kernels ( sunflower seeds , pistachios and others ), coffee and cocoa beans , cereals , malt or chickpeas . Food obtained through roasting would be, for example, toasted bread ( toast , bruschetta , croutons , ...), gofio (roasted grain), coffee substitute and, in a broader sense, also roasted onions , hash browns , roux or branding and popcorn .
One of the chemical reactions that may occur during roasting and roasted flavors can arise is occurring from a local surface temperature of 150 ° C Maillard reaction .
For malting see also: Darre and for the formerly foment called toast bread: Toaster .
Web links
Individual evidence
- ↑ Hans-Albert Kurzhals (Ed.): Lexicon of food technology. 1st edition. B. Behr's Verlag , Hamburg 2003, ISBN 3-86022-973-7 , p. 939.
- ^ Stiftung Warentest: Perfection - Complete Edition. Stiftung Warentest, 2018, ISBN 978-3-747-10075-2 , p. 44 ( limited preview in the Google book search).