Textural characteristics and viscoelastic behavior of traditional Argentinian foods - Ch 7.

GABRIEL LORENZO ; NATALIA RANALLI, ; SILVINA ANDRES; NOEMI ZARITZKY; ALICIA CALIFANO

Textural Characteristics of World Foods

John Wiley & Sons Ltd

Lugar: Chichester, West Sussex, PO19 8SQ, UK; Año: 2020; p. 89 - 106

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. Empanadas are stuffed pastries that are very popular in South America, quite similar to Cornish pasties. They probably came to South America with the Spaniards, but they quickly took on their own distinctive style and flavor in the New World. South American empanadas often have slightly sweet dough (sometimes they are even sprinkled with powdered sugar) that works as a perfect contrast to the savory filling.Dulce de leche (DL), a concentrated sweetened milk product, is highly consumed in Latin America and additionally exported to other countries such as the United States and Spain. It is traditionally prepared by concentrating 3% w/v fat milk with sucrose and vanilla until ~70% total soluble solids is reached, obtaining a minimum fat content of 6% w/w.