On food and cooking the science and lore of the kitchen ( PDFDrive ) 1491

Chapter15

TheFourBasic
FoodMolecules
Water
WaterClingsStronglytoItself
Water Is Good at Dissolving Other
Substances
WaterandHeat:FromIcetoSteam
WaterandAcidity:ThepHScale
Fats,Oils,andRelatives:Lipids
LipidsDon’tMixwithWater
TheStructureofFats
Saturated
and
Unsaturated
Fats,
Hydrogenation,andTransFattyAcids
FatsandHeat
Emulsifiers: Phospholipids, Lecithin,
Monoglycerides
Carbohydrates
Sugars


Oligosaccharides
Polysaccharides:Starch,Pectins,Gums
Proteins
AminoAcidsandPeptides
ProteinStructure
ProteinsinWater

ProteinDenaturation
Enzymes
This chapter describes the characters of the
four chemical protagonists in foods and the
cooking process, the molecules referred to
constantlyinthefirstfourteenchapters.
Wateristhemajorcomponentofnearly
allfoods—andofourselves!It’salsoa
mediuminwhichweheatfoodsinorder
tochangetheirflavor,texture,and
stability.Oneparticularpropertyof
watersolutions,theiracidityor
alkalinity,isasourceofflavor,andhas
animportantinfluenceonthebehaviorof