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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The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking 
