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Food Preparation,
Cooking Processes & Appliance - Coggle Diagram
Food Preparation,
Cooking Processes & Appliance
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Chemical changes
Tenderizing
When meat is sprinkled with commercial tenderers that contain proteolytic enzymes, e.g. papain, they break down meat fibers. The acid (vinegar) in a marinade has the same effect.
Nutrient loss
Vegetables are chopped the enzyme oxidase, present in cell walls, is released and reacts with oxygen in air, destroying vitamin C.
Increases in size
Yeast dough doubles in size during fermentation, as the yeast produces CO2 bubbles
Colour change
Apples and bananas are prepared too far in advance the enzyme oxidase, presents in cells walls, is released and reacts with oxygen in air, causing enzymic browning.
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Chemical changes
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Maillard reaction
Non-enzymic browning of food due to a reaction between certain amino acids and sugar under dry heat. It produces a brown colour that gives an attractive appearance and a crust with an appetsing