Free ebooks ==> www.Ebook777.com www.Ebook777.com Free ebooks ==> www.Ebook777.com www.Ebook777.com The Science of Cooking Free ebooks ==> www.Ebook777.com The Science of Cooking Understanding the Biology and Chemistry Behind Food and Cooking Joseph J Provost Keri L Colabroy Brenda S Kelly Mark A Wallert www.Ebook777.com Copyright © 2016 by John Wiley & Sons, Inc All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per‐copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750‐8400, fax (978) 750‐4470, or on the web at www.copyright.com Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748‐6011, fax (201) 748‐6008, or online at http://www.wiley.com/go/permissions Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose No warranty may be created or extended by sales representatives or written sales materials The advice and strategies contained herein may not be suitable for your situation You should consult with a professional where appropriate Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages For general information on our other products and services or for technical support, please contact our Customer Care Department within the United States at (800) 762‐2974, outside the United States at (317) 572‐3993 or fax (317) 572‐4002 Wiley also publishes its books in a variety of electronic formats Some content that appears in print may not be available in electronic formats For more information about Wiley products, visit our web site at www.wiley.com Library of Congress Cataloging‐in‐Publication Data Names: Provost, Joseph J., author | Colabroy, Keri L., author | Kelly, Brenda S., author | Wallert, Mark A., author Title: The science of cooking : understanding the biology and chemistry behind food and cooking / Joseph J Provost, Brenda S Kelly, Mark Wallert, Keri L Colabroy Description: Hoboken, New Jersey : John Wiley & Sons, 2016 | Includes bibliographical references and index Identifiers: LCCN 2015041520 (print) | LCCN 2015044584 (ebook) | ISBN 9781118674208 (pbk.) | ISBN 9781119210320 (pdf) | ISBN 9781119210337 (epub) Subjects: LCSH: Food–Analysis | Biochemistry | Food–Composition | Food–Biotechnology Classification: LCC TX545 P76 2016 (print) | LCC TX545 (ebook) | DDC 664/.07–dc23 LC record available at http://lccn.loc.gov/2015041520 Printed in the United States of America 10 9 8 7 6 5 4 3 2 1 Contents Prefacexi About the Authors xiii About the Companion Website xvii 1 The Science of Food and Cooking: Macromolecules 1.1 Introduction, 1 1.2 Fundamentals of Food and Cooking, 1.3 The Real Shape of Food: Molecular Basics, References, 54 2 The Science of Taste and Smell 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 Introduction, 55 The Physiology of Taste, Smell, and Flavor, 55 Gustation: The Basics of Taste, 58 Why Do We Taste?, 63 The Diversity of Tastants, 64 Gustation: Signaling—Receptors, Cells, and Tissue, 66 Gustation: Membrane Proteins, Membrane Potential, and Sensory Transduction, 70 Olfaction, the other Way to Taste: Basics of Signal Transduction, 85 Texture, Temperature, and Pain, 89 55 viContents 2.10 The Absence of Taste and Smell, 90 2.11 Conclusion, 90 References, 91 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 Metabolism of Food: Microorganisms and Beyond 127 4.1 4.2 4.3 4.4 Introduction, 127 The Basics of the Cell, 128 Introduction to Basic Metabolism, 133 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 Cheese, Yogurt, and Sour Cream 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, 192 159 CONTENTS 6 Browning vii 193 6.1 6.2 6.3 6.4 Introduction, 193 Chemical Reaction Kinetics, 195 The Maillard Reaction, 198 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 Enzyme-catalyzed Browning, 218 References, 225 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 Meat and Fish 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 The science behind Cheese Plate The science behind Cookies Plate The science behind Bread 273 Free ebooks ==> www.Ebook777.com viiiContents Plate Plate Plate Plate Plate The science behind Green Beans The science behind Hot Sauce The science behind Lemon Souffle The science behind Pot Roast 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 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 www.Ebook777.com 343 517 Index galactose 35–36, 96, 98 galactosemia 36 galacturonic acid 40–41, 246, 248 gallic acid 219–220 gallotannins 465 gel 363 gelatin 300, 302, 253, 457 gelatinization 435, 438 gelation 254 gelation temperature 250 genes 98 genetically modified organisms 223 germ 344 germ cell 315 ghee 118 gingerol 398, 412 gliadin 351, 348, 356–357, 366, globules 94 glucose 18–19, 35–36, 38, 61, 64, 96, 98, 199, 214, 232–234, 296, 314, 352, 474, 476 glutamic acid also glutamate 63, 66, 82, 169, 184, 268, 336 glutamine 60, 63, 66 gluten 16, 118, 348, 351, 366–367, 373, 375–379, 385, 359 glutenin 349, 351, 356–357, 366, 348 glycemic 40 glycerol 14, 48 glycine 297 glycogen 38, 283 glycolysis 136–138, 154, 171, 289 glycosidic bond 36–37, 96, 346 glycosidic carbon 238 good eats 5, 274 gouda 184, 188 gourmet salt 389 grain alcohol 427 granulated sugar 470 guar 368 gum arabic 42 gums 35, 37, 42, 53 gustation 55–56, 58, 66, 70, 79 H2S (hydrogen sulfide) 339 hard candies 506 hard cheeses 188 Harold McGee 4–6, 53, 311, 402, hemicellulose 238, 242, 246, 237, 240, 248 hemoglobin 284 hemoproteins 283 herbs 381–382, 390, 393–394, 399 Herve this heterotrimeric G protein 80 hexenal 269, 297 high-fructose corn syrup 475–476 Himalayan pink salt 389 homogenization 109 honey 24, 474–475 hops 439, 441 horseradish 395 hot peppers 382 humulone 440 hydration shell 22 hydrocolloid 42 hydrogen 18 hydrogen bonding interactions 32 hydrogen bond 18, 19, 22–24 hydrogen ion 60 hydrogen sulfide 449, 452 hydrogenation 46, 212 hydrolysis 30 hydrophilic 44 hydrophobic 35, 44, 164 hydrophobic amino acids 32, 34, 35 hydrophobic bond 21 hydrophobic effect 20 hydrophobic interaction 20, 21, 32 hydroxide ion 26–28 2-Hydroxymethylfurfural 214 hypothesis 2 ice 24 ice cream 121 ideal gas law 362 insoluble 44 insoluble fiber 38, 238, 240 instant yeast 355 insulin 39 integral membrane 71 intermolecular forces 17, 32–33, 115 intermolecular interactions 24 inulin 42 invert sugar 472, 212, 473 invertse 37 ionic bonds 7, 32 ionic compound 7, 8, 10 518Index ions 22 iron sulfide 340 isinglass 457 isoamyl acetate 460 isohumulone 441–442 isomerization 262 isopentane unit 270 isoprene 392, 465 isothiocyanate 396, 414 isotopes 6 jellies and jams 41 ketone 461, 244, 297, 338, 339, 360, 461 kneading 356 Kosher salt 388 Krebs cycle 138, 139, 141, 268, 425 laccase 221 lactaid 100 lactase 98, 100, 140, 452 lactate fermentation 146 lactic acid 28, 98, 116, 171, 186, 188, 307, 370, 459, 481 lactobacillus 307 lactobacteria 172–173, 184 lactone 184, 456, 117, 455 lactose 37, 94, 98, 101, 172, 184, 476 lactose intolerance 98 lagers 443 lattice 9, 22 leavening agents 368, 374 lecithin 50, 53, 123, 316 lees 456 light-struck 440 lignin 129, 131, 237–238, 242, 394 limburger 185, 188 limonene 270, 391, 397 linalool 270, 397 lipase 117, 176, 184–185, 297 lipids 44 lipolysis 188 lipoprotein 324, 327 liquefaction 436, 438 london forces 114 lutefisk 302 lycopene 259 lysine 202, 206 lysozyme 34, 325, 337 mace 408 maceration 446–447 macromolecules 29, 44 Madagascar vanilla 400 Maillard reaction 154, 193, 195, 198–200, 202–203, 204, 206, 208–209, 210, 212, 214, 216, 299, 338, 364, 475, 482, 483, 506 malic acid 60, 224, 459 malolactic fermentation 453, 459, 461 malt 434–436 maltose 201, 352, 434, 436 mannoproteins 457 margarine 118 marinade 303, 204, 306, 273 marshmallows 510 mascarpone 170 mash 435–436, 438 mayonnaise 52 meat 157, 289 meat tenderizers 296 melting 24 melting cheese 189 melting curve 115 melting point 49, 115, 491 membrane potential 74–75 membranes 44, 50 menthol 270 mesophilic bacteria 173 metabolism 127, 133, 152, 451 methionine 187–188 methyl furans 208 methyl ketones 117 methylamine 339 metmyoglobin 285 micelle 96, 105, 163–164, 169, 187 microbes 24 microorganisms 127 milk 12, 94 milk chocolate 497 milk fat 106 milk fat globules 114 milk solids 497 milk sugar 37 mitochondria 132, 138, 144, 283 mitochondrion 144 modified atmosphere packaging 286 molasses 471, 477 519 Index molecular gastronomy 25, 4, 42, 50 molecule 7, monomer 30, 234 monophenol 157 monosaccharides 35, 96 monosodium glutamate 60 mouthfeel 42, 50, 122 mozzarella 173, 178, 183, 191 muscle 273–274 muscle contraction 276 muscle fiber 274–275, 279, 283, 286, 300 must 447 mustard 395 myglobin 156–157 myocommata 279 myofibrils 277, 296, 303 myoglobin 273, 284, 285, 307 myosin 275–276, 288, 296 myotomes 279 native folded protein 33, 34, 103, 294 NatureSeal 225 neurotransmitter 70, 72, 76, 79, 85 neutrons 6, Nicholas Kurti 4, nicotinamide adenine dinucleotide 158 nitrosamines 308 noble hops 440 nociceptors 413–414 non-climacteric fruits 245 nonenzymatic browning 217 nonpolar 20, 21, 44, 164 nutmeg 408 oak 455 odorant 59, 86, 186 oenology 445 oil 49 oleic acid 114 olfaction 55, 85 olfactory 87 olfactory nerves 58 oligosaccharide 37 olive oil 52 ordorant 56 organelles 129 organic acids 28 osmosis 181–182, 296, 306 ovalbumin 33, 113, 318, 321, 325, overrun 113, 123 ovomucin 33, 337 ovotransferrin 325, 336 oxidation 15, 150, 155–158, 262, 266 oxidative phosphorylation 141 P450 enzyme system 420 pale soft exudative 290 papillae 66–67, 69 Parmesan cheese 60, 178, 184, 188, 190 parsley 391 partial charge 18 partial hydrogenation 119 pasteurization 109, 173, 337, 332 pastry cream 332 pectin 35, 37–38, 40–41, 129, 237, 238, 244, 248, 246–24, 253 peep 510 pelagic 288 pelargonidin 256, 260, 258 peptide backbone 321, 322 periodic table 6, peripheral proteins 71 Peter Barham pH 168, 169, 294 pH scale 26–27, 65 phase change 24 phase diagram 499 phenol 218–219, 221, 252, 393, 457, 404 phenolics 270, 455 phobic effect 20 phosphate 187 phosphatidylcholine 50, 316 phospholipid 50, 106, 108, 315 phosphorylated 104 phosphoserines 316 phosvitin 316 photosynthesis 228, 240 pickling salt 388 pigment 256 piperine 397, 398 pK 65 plant cell wall 237 plant cells 129, 228 plant gums 42, 254 520Index plant phenols 221 plant pigments 254 plant starches 39 plasma membrane 71–72, 74 polar 9 polar amino acids 32 polar molecules 21 polyene 259, 29, 30, 38 polymerization 29, 209 polymers 36, 162, 234 polymorph 492, 494, 489, 491 polyphenol 218, 262, 393 polyphenol oxidase (PPO) 219–220, 262, 264–265, 484 polyphenols 130–131, 220–223, 267, 456, 462 polysaccharides 35 polysorbate 80, 123 potassium channel 79 potassium nitrate 307 powdered sugar 472 primary cell wall 244 processed cheeses 191 prokaryotes 129 proline 349 prolyl-4-hydroxylase 280 proofing 356 protease 174, 184–185, 292, 296, 438, 436 protein denaturation 33, 292, 325 protein structure 32, 163 proteins 30, 101 proteolytic cleavage 292 proton 6, 26–27, 65 puff pastry 379, 380 pungency 398 pungent 60, 395–397, 398, 407, 414 pyrazine 338, 484, 488 pyruvate 137, 141, 145–146, 352, 452 quinine 64–65, 221–222 R group 31 rapid rise yeast 355 reactive oxygen species 258, 266–267 recepter 55, 58, 71, 82 red wine 16, 456–457, 462 reducing agent 16 reducing sugar 199, 201, 204, 212, 216 reduction 155 refined sugar 39 rennet 174–175 resorcinol 218, 223 respiration 425 respiration rate 243 retrogradation 253 retronasal olfaction 57 ribose 36, 202, 206, 292, 296, 299 rice 253 ricotta 169 rigor mortis 289, 291 ripening 182–183 rock salt 388 Roquefort cheese 185 russet potatoes 237 saccharide 35, 234 saccharification 436, 438 saccharin 61 Saccharomyces cerevisiae (S. cerevisiae) 352, 441, 448–449 saffron 405–407 salmonella 337 salt 7, 9–10, 118, 181, 381, 382–383, 385, 387–388 salting 306 saltpeter 307 salty 70, 76 salty taste 60 sarcomeres 277 saturated 46 saturated fats 49 savory 407 Scallops 297 scientific method Scoville heat unit (SHU) 416 scurvy 280 sea salt 66, 390 searing 300 semisweet chocolates 497 semolina 345 sensory receptors 56 serine 316 serum 94, 101 sexual reproduction 312 shared electrons 22 shelf life 24 shellfish 279, 286, 296, 298 521 Index Shirley O Corriher 5, 306 shortening 16 shrimp 297 side chain 31 simple sugars 35 single nucleotide polymorphism 403 slow-twitch 283 smell 55 smoke points 51 sodium bicarbonate 370–371 sodium channel 77–79 sodium chloride 9, 387 sodium metabisulfite 217, 453 sodium nitrite 307 soluble dietary fiber 38 soluble fiber 40, 238, 240, 246 solvating shell of water sorbate 53, 454 souffle 334–355 sour 70 sour cream 370 sour taste 60 sour taste receptor cells 15, 79 sourdough 366 sous vide 5, 25, 299 spherification 249 spices 381, 382, 390, 393–394, 399 stabilized 123, 334, 302 starch 18, 38, 44, 53, 231, 250, 252–253, 332, 346, 376, 435, 438 starch granule 20, 232, 237, 250, 346, 355, 363 starter bacteria 171, 173–174, 183 stilbenoids 462 strecker degradation 208, 365, see also amadori strychnine 65 subatomic particles sublimation 24 substance 7 sucralose 61 sucrose 37, 61, 214, 472–474, 476 sugar 35, 60, 202, 338 sugar beets 471 sugar crystals 501 sugarcane 471 sulfhydryl 15 sulfites 453 sulfur 15 sulfur dioxide 452 supertaster 68–6, 909 sweet 70, 81–82 sweet cream 115 sweet taste 60 Swiss cheese 185, 188 table salt 388 tannin 393, 446, 456–459, 462, 464, 467, 484, 506 tartaric acid 28, 336, 452, 459 tastant 58, 59, 61, 64, 66, 68, 70, 71, 72, 76, 84–85 taste bud 57–58, 66–68, 84 taste index 61 taste receptor cell 56–57, 66, 68, 67, 79, 81, 82, 84–85 terpene 393, 397, 404, 244, 392, 441, 446, 462, 465 thiazole 338 thickeners 43 thickening Starch 251 thiocyanates 395 thiol functional groups 15, 461 thymol 270 titin 276 tMAO 299 top fermenters 443 tortilla 16 TPRV1 414 trans 46 trans fat 48–49, 121 transmembrane proteins 71, 73 triacyglycerol 48–49, 96 triglyceride 44, 48, 106, 108, 116, 150 trimethylamine 14, 184, 297, 339 trimethylamine Oxide 297 tropomyosin 275, 296 TRPV1 418 turmeric 406, 420 tyrosinase 221 tyrosine 218, 220, 222 ultrahigh-temperature processing (UHT) 111 umami 60, 66, 68, 70, 81–82, 152, 268 unbleached flour 359 unsaturated fats 46, 49 unsweetened chocolate 497 uronic acid 253 522Index vacuole 231, 229, 244 van der Waals interactions 114 van der Waals force 21 vanilla 399, 401, 408, 412, 456, 478 vanillin 13, 270, 401, 412, 432 vaporization 24 varietal 446–447 vegetable oil 119 velveeta 191 vinegar 157 vitamin C 217, 264, 280, 282, 308 vitamin D 104 volatile 268, 270 water 9, 10, 20, 21, 22–23, 26 water activity 22 water holding capacity (WHC) 294 weak acids 27 wheat 344–345, 348 whey 94, 101, 106, 122, 162, 165, 167, 177 whipped creams 112 white wine 457, 467 winemaking 445 wort 439, 441 xanthan gum 42, 44, 368 xocolatl 478 yeast 132, 140, 351, 425 yeast proofing 355 yogurt 41 yolk 313–316, 324, 334, 339, Yukon Gold 237 Plate 1 The science behind Cheese The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, First Edition Joseph J Provost, Keri L Colabroy, Brenda S Kelly, and Mark A.Wallert © 2016 John Wiley & Sons, Inc Published 2016 by John Wiley & Sons, Inc Companion website: www.wiley.com/go/provost/science_of_cooking 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 Free ebooks ==> www.Ebook777.com WILEY END USER LICENSE AGREEMENT Go to www.wiley.com/go/eula to access Wiley’s ebook EULA www.Ebook777.com ... food, all guided by in‐depth discussions of the science behind the food Of course, there is a rich history of literature on and the science of food and cooking We have taken some space to acknowledge... University, wrote the first edition of the influential and comprehensive book On Food and Cooking: The Science and Lore of the Kitchen [1] This fascinating book is the basis for much of the molecular... www.wiley.com/go/provost /science_ of_ cooking 2 THE SCIENCE OF FOOD AND COOKING Observations Question Hypothesis Results not support or falsify hypothesis Prediction Results support hypothesis Refine and