Chemical reactions in cooking.

Original title: Chemical reactions in cooking
processing of food, containing a variety of chemical changes. It is because of these chemical changes that food glows with a variety of flavors and different levels of taste.
, paste reaction
how did rice change from a grain of hard rice to crystal clear rice? This has to mention a common chemical reaction in cooking - paste reaction. Rice contains a lot of natural starch, known as beta-starch. When not heated, the starch molecules are arranged in an orderly manner, presenting a crystal structure that is insoluble in water and difficult to break down. So we put water and rice in a pot and it never turns into rice without heating it. However, when starch and water co-heat, starch absorbs water until the cell wall ruptures, crystal structure is destroyed, molecular arrangement becomes disorderly, easy to be broken down by amylase, and eventually become alpha-starch, and rice in the process becomes rice
2, Merad reaction
Merad reaction is also very common in cooking, such as barbecue is a typical representative of Therad reaction. Merad reaction, simply put, is the protein and carbohydrate heat reaction, the production of furans, quinols, pyridines, sorbone and other scented substances, we smell the aroma of the meat is rich in protein, and barbecue, frying when the temperature is higher, so in this kind of cooking, Merad reaction will be more intense, the aroma of the substance multiplied. However, the Merad reaction can also lead to harmful by-products such as organic compounds such as acrylamide. Acrylamide is a Class 2A carcinogen identified by the World Health Organization's International Agency for Research on Cancer and is toxic and carcinogenic, so no matter how delicious the grilled and fried food is, it cannot be greedy.
, esterification reaction
also known as the "scent reaction", is a chemical reaction between acids and alcohols, will produce aromatic ester compounds. Some liquors are "more and more fragrant" because the alcohols and organic acids are rich in esterification reactions, forming flavor substances. However, the process is very long and sometimes takes more than a decade. Of course, there is no need to wait so long during daily cooking, as high temperature conditions can speed up the esterification reaction. When we cook fish, we often add wine and vinegar, alcohol in the wine and acid in vinegar will be under the action of heating, the production of a certain amount of esters, the ester can take away the smell of organic matter, while natural fragrance, which allows us to complete in a short period of time a full color flavor of red-roasted fish.
there are many other chemical reactions in our cooking process, such as degradation, insanity, etc., which add flavor to our food, meet our diverse taste bud needs, and enrich our culinary culture.
this paper by Beijing Haidian District Teachers' Further Education School affiliated experimental school secondary school teachers Mu Dan to carry out scientific control.
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