Description
A stable oil-in-water emulsion thickened by starch released from hydrated bread crumbs.
Technical
The amylose and amylopectin from stale bread granules swell during hydration, forming a gel network that stabilizes the oil droplets. Pectin and hemicellulose from bread crust contribute to viscosity. Garlic and olive oil's allicin and polyphenols act as natural emulsifiers.
Culinary Significance
Used in Spanish salmorejo to achieve a velvety texture without eggs. In Provençal rouille, bread helps stabilize the saffron-infused oil against breaking. Stale bread's reduced moisture content prevents doughiness while maximizing starch availability.
Science
Primary Reaction
Starch gelatinization (60-85°C) + Pickering stabilization
Parameters
Temperature
°C to °C range
Cold processing preserves garlic's allicin
Time
30-60 min
5 min (industrial high-shear) – 24h (traditional slow hydrate)
Equipment