Cooking is a form of chemistry!

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Cooking is a form of chemistry! by Deep Doshi TCET

Heating, freezing, mixing and blending are all processes used in the laboratory and the kitchen. When we cook food, a myriad of
different physical and chemical processes simultaneously take place to transform the ingredients (i.e. chemicals) involved. Food undergoes chemical changes as it cooks.

When you brown meat or toast bread, you are causing reactions that change the chemical composition in ways often enhance flavors. Proteins and fibers are denatured or broken making digestion easier.

Next time you bake a cake, think about this: The cake dough isn’t really a cake, but when it’s heated in the oven, a chemical reaction occurs and new bonds are formed. Heat helps baking powder produce tiny bubbles of gas,
which makes the cake light and fluffy.

Baking powder, which is baking soda with an additional acidic salt, releases carbon dioxide twice during the baking process, once when it hits the water, and again when it reaches a certain temperature in the oven. The heat helps baking powder produce tiny bubbles of carbon dioxide, which make a cake light and fluffy. Top-rated chefs aspiring to a Michelin star or two, dinner-party throwers struggling with their souffle or first-time cooks boiling an egg may find molecular gastronomy (MG) the answer to their prayers.

Apparently, MG is not food science by a grander name. It is the science of cooking as practiced at home or in restaurants. In more impressive
terminology, molecular gastronomists define their discipline as the
application of scientific principles to the understanding and improvement of small-scale food preparation.

Food Science and technology are the study and development of tasty, nutritious, safe and convenient foods. In this SciFri Video, Chef Dufresne experiments with various methods to create new dishes. However, anyone who experiments in his or her kitchen by creating recipes or mixing ingredients is using food science.

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