Description
Mechanical shear forces align chickpea proteins and lipids into stable colloidal structures.
Technical
Repeated folding and pressing action denatures legumin and vicilin proteins from chickpeas while incorporating air pockets stabilized by tahini's sesamin and sesamolin lignans. The resulting protein-lipid network exhibits thixotropic properties.
Culinary Significance
Creates a velvety texture that clings to bread without dripping, while enhancing flavor perception through increased surface area.
Science
Primary Reaction
Protein-lipid network formation
Parameters
Temperature
15°C optimal
10°C to 18°C range
Time
12 minutes
8 minutes – 15 minutes
Equipment
Wide copper bowl (enhances conductivity for temperature control)Wooden pestle with broad base