December 2016
Beginner to intermediate
504 pages
15h 49m
Japanese
Content preview from Cooking for Geeks 第2版 ―料理の科学と実践レシピ
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4.
空気と水
/ Air and Water
まず、これらの材料を準備しよう
中力粉：カップ1（140g）
強力粉：カップ1（140g）（オプションだが、中
力粉と比べてみると面白い）
薄力粉：カップ1（140g）
小さなボウル3個（3種類の小麦粉のサンプルに
1つずつ）
水を入れたピッチャー
スプーン
デジタルスケール
自分で小麦粉を挽く方法（266ページを参照してほ
しい）と、パンや焼き菓子作りにおけるグルテンの
重要性（260ページを参照してほしい）については
すでに説明したが、研究者たちは小麦粉のさまざま
な品種にどれだけグルテンが含まれているかをどう
やって判別しているのだろうか？ このシンプルな
実験を行ってグルテンを分離し、さまざまな種類の
小麦粉にどれだけグルテンが含まれているかを自分
の目で確かめてほしい。
小麦粉で主に利用されるのはタンパク質とデンプン
だが、一歩戻って小麦粉の袋の中に他に何が含まれ
ているのかを見てみよう。
デンプン：65〜77%
タンパク質：8〜13%
水：約12%
食物繊維：3〜12%
脂肪：約1%
灰分：約1%
小麦粉に含まれる2大成分は、デンプンとタンパク
質（主にグルテニンとグリアジン）だ。割合を範囲
で示しているのは、暖かい気候で育つとタンパク質
の含有率が低く、デンプンが高くなるためだ。食物
繊維は炭水化物（生化学者は多糖類と呼ぶ）という
点ではデンプンと同じだが、人体はすべての多糖類
を消化する仕組みを持っていない。われわれが消化
できない種類の多糖類が食物繊維（時には非デンプ ...
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I wanted to learn C and C++, but it didn't click for me until I picked up an O'Reilly book. When I went on the O’Reilly platform, I was astonished to find all the books there, plus live events and sandboxes so you could play around with the technology.Addison B.
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I'm always learning. So when I got on to O'Reilly, I was like a kid in a candy store. There are playlists. There are answers. There's on-demand training. It's worth its weight in gold, in terms of what it allows me to do.