Role of chemistry in kitchen 11th project information
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Role of chemistry in kirptchen :-
Cooking itself is really just chemistry. 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.
Carbohydrates are an interesting case study. Simple sugars combine with proteins in the Maillard reaction, which is responsible for browning food when it’s cooked. Add a little more heat and caramelisation takes over, while too much heat for too long leads to burnt flavours.
Starch is another carbohydrate well known for its ability to create gels, such as in a panna cotta. Upon heating, powdered starch combines with water and a completely different texture is created.
So next time you hear someone say “I don’t like to put chemicals into my body”, feel free to chuckle. Everything is made of chemicals. We’d be in a bit of strife without chemicals, not least in the kitchen.
Acid sounds bad. But there are many acids sitting benignly in our pantries and fridges.As it happens, the human stomach also contains phosphoric acid (as well as hydrochloric acid), and this has an even stronger acidic pH value. Actually, apples and oranges have a similar pH value to Coke, and lemon juice is ten times more acidic.
The acidic characteristics of food and drink combine with other chemicals to provide flavour. Without some acidic character, many foods would be bland.
Chemically speaking, the opposite of acidic is known as basic, or alkali. While acidic substances have a pH of less than 7, basic foods have a pH greater than 7. Examples of basic foods from the kitchen are fewer, but include eggs, some baked products like cakes and biscuits, and bicarb soda.