Textural characteristics and viscoelastic behavior of traditional Argentinian foods

Producción CyT

Capítulo de Libro

Autoría

Lorenzo G ; Ranalli N ; ANDRES, SILVINA CECILIA ; Zaritzky N E ; Califano A N

Fecha

2019

Editorial y Lugar de Edición

WILEY-V C H VERLAG GMBH

Libro

Textural characteristics of world foods
WILEY-V C H VERLAG GMBH

ISBN

9781119430698

Resumen Información suministrada por el agente en SIGEVA

There is a broad variety of food texture and flavors that are traditionally consumed in Argentina; from the locro (a substantial stew based on maize, with onions, beans and meat thrown in) to the small sweet pastries, called facturas, generally consumed during breakfast or in the afternoon. However two of the most undoubtedly consumed in the whole country are empanadas and dulce de leche. These are two examples of traditional Argentinian foods with marked differences in texture and viscoelastic... There is a broad variety of food texture and flavors that are traditionally consumed in Argentina; from the locro (a substantial stew based on maize, with onions, beans and meat thrown in) to the small sweet pastries, called facturas, generally consumed during breakfast or in the afternoon. However two of the most undoubtedly consumed in the whole country are empanadas and dulce de leche. These are two examples of traditional Argentinian foods with marked differences in texture and viscoelastic attributes.This chapter studies two of the most traditional Argentinian food from a textural point of view, analyzing different aspects that are important in the production process as well as some alternative formulations aimed at groups with particular nutritional needs.

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Palabras Clave

characteristicsArgentiniantraditional foods