Beyond Essay

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The Effects of Chemistry in Cooking There are many things in coking that are related to chemistry. Learning what different added ingredients cause different reactions that could alter food. Whether it’s changing the color, the taste, or even the physical appearance all can be altered by certain ingredients. Chemistry is everywhere and Dr. Nancy Mills talked about many food recipes and how to make them correctly to acquire the perfect dish. She talked about things such as making the perfect boiled egg, gravy, and even creating the right texture of fudge and many more. An egg contains protein which are a bunch of amino acids bunched together that coils up. When water touched the egg, the coils starts to uncoil and turn into long strands. The egg whites contains aystene and nethrowe and the yoke of the egg also contains iron, which mixed together will form ferrous sulfide. Egg whites which are mostly water also contains 10 percent proteins with negative charges. When making gravy using oil, fat or butter in equal amounts you will eventually need to separate it using a sepratory funnel to seprate the oil and water. When making the gravy you will need to heat it up which caused a millard reaction because the amino acids react with the sugars to make n- substituted glycosamines. When making bread and cakes out of flour, there is gluton in the flour which is a long chain, when pulled on it stretches and changes its shape, but when it is relaxed it goes back to its original shape, similar to a rubber band. When kneading the flour it organize the gluten proteins into network to increase its strength. The world of chemistry relating to cooking makes everything interesting. Not many cooks knows about what is really happening when you mix ingredients together. This lecture on chemistry in cooking is appropriate to teach to students because not only it relates to

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