Texture in terms of food means the feel of touch of the finished product. Appearance, Feel of touch, softness or hardness and mouth feel are the characteristics which together describe a particular texture. To narrate, define and to understand it better textures can be summarized as under:
Firm and close:
In such products raising agents are added to raise the food to get the required volume. There are holes in the food items which are visible and are small and multiple. Such products are crispy brittle. They are and not spongy. e.g. Biscuits, Tart shells , etc.
Short and crumbly:
This is similar to firm and close, but more fat is added to get the ultimate mouth melting effect. Correct and balanced amount of fat is added to achieve this result. e.g., in Short crust, Nankhatai etc.
Light and Even:
The product with less amount of fat as compared to short and crumbly texture and is not very spongy. There are not many holes in the product. The product is quiet firm to touch e.g. Madeira cake, Queen’s cakes, etc.
An even distribution of holes of air cells are present through out the product. It is achieved by proper aeration (both mechanical and Chemical). A soft and elastic texture showing inclusion of air, e.g., Swiss rolls Sponge Cakes and ldlis.
The products have thin crispy flakes due to lamination of fat between layers and raising is done by water vapors during baking. In order to get a good flaky texture, the right amount of ingredients, proper mixing and correct temperature is essential, e.g., vol-au-vent, patties, etc.
When a liquid is blended with a dry thickening agent to obtain a smooth consistency Example: Roux to milk to form white sauce.
SOME TEXTURES WHICH ARE INCORRECT IN ANY DISH:
Coarse and Open:
Holes are large and uneven. This happens due to the excess addition of the falsi agent or too little liquid or due to wrong creaming or folding. It is mainly seen in cakes.
Tough or Hard:
Toughness is caused by too less liquid addition, improper folding or mixing products. Low temperature or cold spots in the oven may also Cause such incon texture.
When excess of liquid is added it gives a very sticky substance. The ingredients are sticking together as in case of rice.
For example while introducing thickening agent into liquid due to some reason ‘dry ingredient is not mixed with liquid thus forming uneven mass. Cooked lumps are difficult to remove. Eg. Lumps formation while making sauce.
Only good cooking can bring out the right texture in the food. Correct propositions and right cooking technique gives the desired texture at the end