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

551 Pages·2016·42.99 MB·English

by  Joseph J. Provost

The Science of cooking

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
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
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
vi COnTenTS
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
COnTenTS vii
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 enzyme-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
viii COnTenTS
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