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| is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. |
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| refers to the semi solidification of starch in which starch granules swell when heated in the presence of water. Prolonged heat and stirring (or pressure such as in making popcorn) is necessary to completely dissolve the starch granules. This process can be applied to create many foods including popcorn, pastries, roux sauce and custards. |
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| is defined as the transformation of proteins from a liquid state to a solid form. Once proteins are coagulated, they cannot be returned to their liquid state. |
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| is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor. |
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is a process in which proteins lose their structure (terciary and secondary) by contact with and external force, stress, or compound such as High Heat, a strong base or acid, concentrated salts, or an organic solvent like alcohol. If proteins in a living cell are denatured, the cellular activity is disrupted and perhaps halted altogether. Non-living denatured proteins can show a range of characteristics, from loss of solubility to withering.
When food is cooked (subjected to heat), some of its proteins become denatured. This is why boiled eggs become hard and cooked meat becomes firm. A familiar example of denaturing proteins comes from egg whites, which are largely water. Fresh from the egg, egg whites are transparent and liquidy. Cooking the fluid whites turns them opaque and forms an interconnected solid mass. |
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| is the mixture of two liquids that would ordinarily not mix together, like oil and vinegar. |
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