Table Of Content

Cooking as a Chemical Reaction Culinary Science with Experiments Cooking as a Chemical Reaction Culinary Science with Experiments Second Edition Sibel Özilgen CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2020 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed on acid-free paper International Standard Book Number-13: 978-1-138-59712-9 (Hardback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. 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CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data Names: Ozilgen, Z. Sibel, author. Title: Cooking as a chemical reaction : culinary science with experiments / Sibel Ozilgen. Description: Second edition. | Boca Raton : CRC Press, Taylor & Francis Group, 2019. | Includes bibliographical references. Identifiers: LCCN 2019006672 | ISBN 9781138597129 (hardback : alk. paper) | ISBN 9781466554801 (pbk. : alk. paper) Subjects: LCSH: Food—Composition. | Food—Analysis. | Chemistry, Technical—Experiments. | Cooking—Mathematics. | Cooking—Study and teaching. Classification: LCC TX545 .O986 2019 | DDC 664/.07—dc23 LC record available at https://lccn.loc.gov/2019006672 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com In memory of Prof. Dr. David S. Reid Contents Preface xiii Acknowledgments xv Author xvii 1 Measurements and Units 1 Why Do We Need Mathematics in Culinary Processes? 1 Types of Measurements in the Kitchen 1 Units of Measurements in Culinary Calculations 5 Rule 7 Everyday Calculations in the Kitchen 9 Fractions and Percentages 9 Yield Percent 11 Recipe Yield Conversion 11 Simplified Cost Calculations for Culinary Operations 13 Simplified Statistics for Culinary Operations 16 Experiment 1.1 17 Points to Remember 20 Study Questions 21 Selected References 22 2 Basic Food Chemistry 23 Food Processing Is All about Chemistry 23 Experiment 2.1 27 Experiment 2.2 29 The Science Behind the Results 33 Points to Remember 36 Selected References 37 vii viii Contents 3 Water in Culinary Transformations 39 Functional Properties of Water in Culinary Processes 39 Structure of Water 41 Experiment 3.1 45 The Science Behind the Results 49 Experiment 3.2 51 The Science Behind the Results 55 Experiment 3.3 57 The Science Behind the Results 61 Experiment 3.4 63 The Science Behind the Results 67 Experiment 3.5 69 The Science Behind the Results 73 Experiment 3.6 75 The Science Behind the Results 79 Experiment 3.7 81 The Science Behind the Results 85 Points to Remember 86 More Ideas to Try 87 Study Questions 87 Selected References 87 4 Carbohydrates in Culinary Transformations 89 Functional Properties of Carbohydrates in Culinary Processes 89 Carbohydrate Structure 90 General Formula for Carbohydrates 90 Experiment 4.1 93 The Science Behind the Results 97 Experiment 4.2 99 The Science Behind the Results 105 Experiment 4.3 107 The Science Behind the Results 109 Experiment 4.4 111 Study Questions 113 The Science Behind the Results 115 Experiment 4.5 119 The Science Behind the Results 123 Experiment 4.6 125 The Science Behind the Results 129 Contents ix Experiment 4.7 131 Study Questions 132 The Science Behind the Results 133 Experiment 4.8 135 Study Question 136 The Science Behind the Results 137 Experiment 4.9 139 The Science Behind the Results 141 Points to Remember 142 More Ideas to Try 143 Study Questions 143 Selected References 143 5 Proteins in Culinary Transformations 145 Functional Properties of Proteins in Culinary Processes 145 Protein Structure 146 Experiment 5.1 151 The Science Behind the Results 155 Experiment 5.2 157 Study Questions 159 The Science Behind the Results 161 Experiment 5.3 163 The Science Behind the Results 165 Experiment 5.4 167 The Science Behind the Results 169 Experiment 5.5 171 The Science Behind the Results 173 Experiment 5.6 175 Study Questions 177 The Science Behind the Results 179 Experiment 5.7 181 The Science Behind the Results 185 Experiment 5.8 187 The Science Behind the Results 189 Experiment 5.9 191 The Science Behind the Results 195 Experiment 5.10 197 Study Questions 198 The Science Behind the Results 201