effect of heat on food fats
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Answer:
We all know that most food preparation involves heating the food, whether by roasting, baking, grilling, frying, or searing. We know that during the cooking process, red meat gets brown, liquids become solid, and flavors change. But have you ever wondered why that is? In order to help you better understand the cooking process, we’ve explained the basics of why food reacts the way it does when it’s heated up.
Proteins: Coagulation
how heat affects food ?
Plant- and animal-based foods are made up of long molocules called proteins. When they’re heated, the proteins break up and lose moisture. This makes them change from a liquid (or semi-liquid) to a solid in a process called coagulation in food.
Temperature this starts at: 140 degrees F
Examples: hard boiled or fried eggs
Starches: Gelatinization
When starches are heated, they absorb liquids around them. This makes solid starchy foods softer. Starches can also be added to foods like soups and stews that are mostly liquid for thickening purposes. The whole process is known as gelatinization.
Temperature this starts at: 150 degrees F
Examples: pasta and rice getting larger and softer after boiling, flour thickening a soup
Sugars: Caramelization
how heat affects sugar
Heated sugar tends to turn brown and change flavor. This not only applies to the sugar we actively add to foods, like baked goods or desserts, but to the naturally-occurring sugars in foods, as well. This process, known as caramelization, is responsible for the majority of flavors we associate with cooking. Since this happens at a higher temperature than water boiling, it also explains why foods only brown if prepared with dry heat methods.
Temperature this starts at: 338 degrees F
Examples: brown top of a creme brulee, bread turning brown as it bakes
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