Автор: Joseph J. Provost , Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert Название: The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking Издательство: Wiley Год: 2016 ISBN: 978-1118674208 Язык: English Формат: pdf Размер: 36,6 mb Страниц: 544
Interest in cooking, baking, and food has risen tremendously over the past few years. In fact, the popularity of food and cooking within the 18-34-year-old demographic group draws more than 50 million viewers to food- and cooking-based cable shows and websites each month. Many faculty members have tapped into this interest, creating unique and interesting courses about science, food, and/or cooking. This aim of The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking is to teach fundamental concepts from biology and chemistry within the context of food and cooking. Thus, the primary audience for the text is nonscience majors, who are fulfilling a science curricular graduation requirement.
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking is food centered while including several chapters that introduce fundamental concepts in biology and chemistry that are essential in the kitchen. In the first few chapters of the book, students will learn about molecular structure, chemical bonding, cell theory, signaling, and biological molecule structure. These concepts are drawn upon in later chapters; for example, students will learn the science behind cheesemaking, meat browning, and fermentation processes. The chapters are also full of interesting facts about the history of the food, ailments, or cures associated with the food, all guided by in-depth discussions of the science behind the food.
Preface xi About the Authors xiii About the Companion Website xvii
1 The Science of Food and Cooking: Macromolecules 1
1.1 Introduction, 1 1.2 Fundamentals of Food and Cooking, 3 1.3 The Real Shape of Food: Molecular Basics, 6 References, 54
2 The Science of Taste and Smell 55
2.1 Introduction, 55 2.2 The Physiology of Taste, Smell, and Flavor, 55 2.3 Gustation: The Basics of Taste, 58 2.4 Why Do We Taste?, 63 2.5 The Diversity of Tastants, 64 2.6 Gustation: Signaling—Receptors, Cells, and Tissue, 66 2.7 Gustation: Membrane Proteins, Membrane Potential, and Sensory Transduction, 70 2.8 Olfaction, the other Way to Taste: Basics of Signal Transduction, 85 2.9 Texture, Temperature, and Pain, 89 2.10 The Absence of Taste and Smell, 90 2.11 Conclusion, 90 References, 91
3 Milk and Ice Cream 93
3.1 Introduction, 93 3.2 Biology and Chemistry of Milk: Sugar, Protein, and Fats, 96 3.3 Ice Cream, 121 References, 125
4 Metabolism of Food: Microorganisms and Beyond 127
4.1 Introduction, 127 4.2 The Basics of the Cell, 128 4.3 Introduction to Basic Metabolism, 133 4.4 Catabolism of Glucose (Glycolysis or Fermentation): Glucose to Pyruvate, 136 4.5 Fates of Pyruvate: Now What?, 138 4.6 Aerobic Respiration: The Tricarboxylic Acid Cycle and Oxidative Phosphorylation, 141 4.7 The Electron Transport Chain, 143 4.8 Metabolism of other Sugars, 148 4.9 Metabolism and Degradation of Fats, 149 4.10 Metabolism of Proteins and Amino Acids, 152 4.11 Metabolism and Diet, 154 4.12 Important Reactions in Metabolism: Oxidation and Hydrolysis, 155 Reference, 158
5 Cheese, Yogurt, and Sour Cream 159
5.1 Introduction, 159 5.2 Milk Curdling and Coagulation, 162 5.3 Casein, 163 5.4 Whey, 167 5.5 More Milk Curdling, 168 5.6 Lactobacteria and Fermentation, 172 5.7 Removing Moisture from the Cheese, 178 5.8 Ripening or Affinage, 182 5.9 Blue Cheeses, Molds, and Chemistry, 185 5.10 The Smelly Cheeses: Muster and Limburger, 188 5.11 Cooking with Cheese, 189 5.12 Processed Cheeses, 191 Reference, 192
6 Browning 193
6.1 Introduction, 193 6.2 Chemical Reaction Kinetics, 195 6.3 The Maillard Reaction, 198 6.4 Factors that Impact Maillard Reaction Browning: pH, Temperature, and Time, 204 6.5 Maillard is Complicated, 206 6.6 Caramelization: Browning Beyond the Maillard, 209 6.7 Ascorbic Acid Browning, 217 6.8 E nzyme-catalyzed Browning, 218 References, 225
7 Fruits and Vegetables 227
7.1 Introduction, 227 7.2 Plant Parts and their Molecules, 228 7.3 Plants are Comprised of Different Types of Complex Carbohydrate, 232 7.4 Harvesting, Cooking, and Eating Plants, 240 7.5 Cooking Plants, 245 7.6 Colorful and Flavorful Fruits and Vegetables, 254 References, 271
8 Meat and Fish 273
8.1 Introduction, 273 8.2 Muscle Motors: How Muscle Works, 274 8.3 Muscle Organization, 277 8.4 Tender Connections, 279 8.5 Red or White Meat, 283 8.6 Death and Becoming Meat, 289 8.7 Flavor, 296 8.8 Searing to Seal in the Flavor—Not!, 300 8.9 Stages of Cooking Meat, 300 8.10 Let it Rest, 302 8.11 Marinating, Brining, Smoking, and Curing, 302 References, 309 Infographics Plate 1 The science behind Cheese Plate 2 The science behind Cookies Plate 3 The science behind Bread Plate 4 The science behind Green Beans Plate 5 The science behind Hot Sauce Plate 6 The science behind Lemon Souffle Plate 7 The science behind Pot Roast Plate 8 The science behind Great Gravy
9 Eggs, Custards, and Foams 311
9.1 Introduction, 311 9.2 What is an Egg?, 312 9.3 Inside an Egg, 315 9.4 Egg Freshness, 317 9.5 Egg Protein, 318 9.6 Egg Fats, 324 9.7 Cooking Egg Protein, 325 9.8 Custards, 329 9.9 Egg White Foams, 333 9.10 Egg Pasteurization, 337 9.11 Heating Egg Protein Causes Chemical Reactions, 338 References, 341
10 Bread, Cakes, and Pastry 343
10.1 Introduction, 343 10.2 Wheat‐based Flour, Where it Comes from and its Components, 344 10.3 Carbohydrates in Flour, 346 10.4 Wheat Proteins and Gluten Formation, 348 10.5 Yeast‐Raised Bread, 351 10.6 Control of Gluten Formation, 357 10.7 The Rising Bread, 359 10.8 The Punch and second Rise, 361 10.9 Baking, 362 10.10 Other Ingredients in Bread, 366 10.11 Gluten and Celiac Disease, 367 10.12 Muffins and Batter Breads, 368 10.13 Chemical Leavening Agents, 368 10.14 Baking Soda, 370 10.15 Baking Powders, 371 10.16 Baking Soda versus Baking Powder, 371 10.17 Cakes, 372 10.18 Pastries: Flaky Pie Crusts and Puff Pastries, 375 Reference, 380
11 Seasonings: Salt, Spices, Herbs, and Hot Peppers 381
11.1 Introduction, 381 11.2 Salt: Flavor Enhancer and a Driving Force of History, 382 11.3 Herbs and Spices, 390 11.4 A Closer Look at a Few Herbs and Spices, 399 11.5 Medical Uses of Herbs and Spices, 419 References, 421
12 Beer and Wine 423
12.1 Introduction, 423 12.2 Yeast: Metabolic Ethanol‐producing Factory, 424 12.3 E thanol, 427 12.4 Alcohol and the Body, 430 12.5 Malting, 434 12.6 Mashing, 435 12.7 Fermentation, 441 12.8 Conditioning, 444 12.9 Oenology: The Science of Wine and Winemaking, 445 12.10 Sulfur, Sorbitol, and Oaking: Additives in Fermentation, 452 12.11 Postfermentation Clarification, 456 12.12 Flavor and Aroma, 458 12.13 Small Organic Flavor and Aroma Compounds, 459 12.14 Large Organic Polyphenol Molecules, 462 12.15 Aging and Reactions, 466 References, 468
13 Sweets: Chocolates and Candies 469
13.1 Introduction, 469 13.2 Sugars and Sweeteners, 469 13.3 Properties of the Sucrose‐based Sugars and Use in the Kitchen, 472 13.4 Inverted Sugars, 473 13.5 Liquid Syrup Sweeteners, 474 13.6 Chocolate, 477 13.7 Chocolate Production, 480 13.8 Fermentation, 481 13.9 Cacao Bean Roasting: The Process, 483 13.10 Flavors of Chocolate, 484 13.11 Grinding and Milling: Cocoa Butter and Cocoa Powder, 486 13.12 Conching, 487 13.13 Tempering, 489 13.14 Tempering Chocolate, 492 13.15 Chocolate Bloom, 493 13.16 Chocolate Bloom in Chocolate Chip Cookies, 495 13.17 Cooking with Chocolate, 495 13.18 Chocolate‐coated Candies, 496 13.19 Different Types of Chocolate and Chocolate‐like Products, 496 13.20 Different Types of Chocolate, 497 13.21 Candy, 498 13.22 N oncrystalline Candies: Hard Candies and Caramels, 506 13.23 Crystalline Candies: Rock Candy and Fudge, 508 13.24 Aerated Candies: Marshmallows, 510 References, 511 Index 513
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