Định Nghĩa và Ý Nghĩa của "aeration"

What is "aeration"?

Aeration refers to the process of incorporating air into a substance, typically by whisking, beating, or otherwise agitating it. In cooking and baking, aeration is often used to lighten and add volume to ingredients such as batters, doughs, and creams. When air is incorporated into these mixtures, it creates tiny air bubbles that expand during cooking or baking, resulting in a lighter, softer texture in the finished product. Aeration is particularly important in recipes for cakes, soufflés, mousse, and whipped creams, where a light and airy texture is desired. It can be achieved using various tools such as whisks, mixers, or even folding techniques, depending on the desired outcome.