Category: Cooking & Baking

Question: In the context of molecular gastronomy, explore the role of water activity (aw) and its interaction with hydrocolloids during the creation of multi-textured desserts. Specifically, analyze how manipulating water activity influences the structural integrity, mouthfeel, and stability of a dessert that incorporates both a gel (e.g., agar or gelatin) and a foam (e.g., whipped…