acetic acid, 22, 137, 140, 210–211
Acetobacter aceti, 210–211
acidity, 138–139
acids
candy and, 102
cooking with, 191–192
denaturing and, 53
description of, 187–188
eggs and, 42
fatty, 44–45
gels and, 52
measuring, 189
preserving foods and, 151
proteins and, 115–116, 190–191
sour sensing and, 196
weak vs. strong, 188
acrylamide, 181–182
aeration, 146–147
agar, 50
agaropectin, 50
agarose, 50–51
alcohols
background of, 145–146
bacteria and, 139–140
DNA from pumpkin and, 152–154
emulsifying waxes and, 45
liquors, 103
making, 146–148
oxidation and, 210–211
sterilization with, 149–150
ale yeasts, 147
alpha helix, 113
alpha-tocopherol, 219
altitude, 222–223
amine group (NH2), 111–112
amino acids, 9–11, 53, 111–112, 113–114, 141, 172
ammonia, 188
amylopectin, 49–50
amylose, 49–50
anthocyanins, 195–196, 197, 206, 220
antimicrobial activity, 150–151
apples, oxidation and, 206–209
arachidonic acid, 91
asparagine, 181
avidin, 118
bacteria
acetic acid and, 140
alcohol and, 139–140
dairy products and, 141–143
lactic acid and, 140
prevalence of, 133–134
salt and, 139
sourdough starter and, 137–138
bactericidal effects, 150–151
bacteriostatic effects, 150–151
baking powders, 185
baking soda
bases and, 188–189
candy and, 28
double acting, 185
lemonade with chameleon eggs, 198–200
making, 193–195
quick breads and, 21–22
structure of, 22 See also leavening
bearnaise sauce, 41
beer. See alcohols
beta sheet, 113
beurre blanc, 41
biotin, 118
blanching, 209
bleu cheese, 143–145
bread
bubble formation and, 22–23
ingredient variations and, 16–18
process of making, 18–21
recipe for, 15–21
role of ingredients in, 15–16
yeast and, 135–136
browning reactions, 172–175, 182
butter, clarified, 42–43
butterfat, 13–14, 35, 43–44, 108
buttermilk, 142–143
butylated hydroxytoluene (BHT), 220
calcium chloride, 198
calcium phosphate, 191
calories, estimating, 5–7
cancer, 177–182
candy, 102–103
canning, 226
caramelan, 174
caramelen, 174
caramelin, 175
caramelization, 172, 174–175, 176
carbon dioxide gas
acids and bases and, 189
carbonated water and, 99
leavening and, 185
quick breads and, 21
sodium bicarbonate and, 194
carbonic acid (soda water), 22, 193–194
carboxyl group (COOH), 111–112
carcinogens, 177–182
carrageenan, 50–51
caseins, 53, 114, 116–117, 141, 190–191
celiac disease, 140
ceteareth alcohol, 45
cetyl alcohol, 45
cheese
acids and, 191
bleu, 143–145
cherry dream cheese, 55–74
clotting and, 117
heating and, 175
making, 120
chelation, 172
chloride ion, 188
chlorogenic acid, 207–208
chlorophyll, 183–184
cholesterol, 92
cis position, 91
clarified butter, 42–43
cocoa butter, 105–107
collagen, 54
colloidal suspensions, 40
color changes, 182–184, 195–196. See also browning reactions
conalbumin, 117
condensation reaction, 190
conjugated proteins, 113–114
corn, alkali and, 192–193
COX-1/COX-2 inhibitors, 91
crystallization
candy and, 25, 28, 99, 102–103
crystal size and, 107–109
effects of, 105–106
melting point and, 106
salt and, 109
sugar and, 107
cycloheximide, 137
cysteine, 172
cystine, 11
deep-frying, 167
denatured proteins, 9–10, 53, 114—116, 175, 191–192, 193
diffusion, 98
diglycerides, 44
diglycine, 112
diradical, 214
disaccharides, 190
dissolving, process of, 96–98
disulfide bridge, 11
DNA from pumpkin, 152–159
docosahexanoic acid (DHA), 89
doneness, tests for, 4
double bonds, 83, 86, 88, 212, 214
drying foods, 148–149, 165, 167, 176. See also freeze-drying foods
Duchesne, Ernest, 143–144
eggs
centering yolks in, 4–5
denatured proteins and, 114–115
density test and, 4
emulsions and, 41–42
foams and, 10–12
gels and, 52–53
heating and, 175
proteins and, 117–118
sizes of, 3
eicosanoids, 89
eicosapentaenoic acid (EPA), 89
electrons, 205
emulsifying agents, 38
emulsifying waxes, 45
emulsions, overview of, 37–38
environmental controls, 134, 151
enzymes, 119, 135, 136, 172, 209
equipment, variations in, 168–169
ethanol, 210–211
eugenol, 150
fat bloom, 108
fats
alkalis and, 192–193
bread and, 16
calories in, 5
emulsions and, 44–45
foams and, 13–14
insulin and, 7
molecules of, 84–86
monounsaturated, 86–87
omega-3, 90–91
omega-6, 90–91
properties of, 79–80
saturated, 86
trans, 91–93
fermentation, 149–150, 151. See also alcohols
firm ball stage, 24
fish oils, 89
flavor molecules, heating and, 176–177
Fleming, Alexander, 143–144
flour
bread and, 15
gluten and, 14
sifted, 3
sourdough starter and, 136–137
types of, 16
foams
description of, 9–10
fats and, 13–14
gluten and, 14–15
sugar and, 27–28
food gums, 14
Franklin, Benjamin, 205
free radicals, 213–214
freeze-drying foods, 221
freezing foods, 105–106, 107–108
freezing points, 227
fructose, 25, 101, 174, 190, 225. See also glucose; maltose; sucrose; sugar
fruits
alcohols and, 149–150
bacterial growth and, 121–122
blanching, 209
calories in, 6
drying, 148–149
oxidation and, 206–210
pectin and, 51–52
yeast and, 133–134
fungus, 143
furfural, 173
galactose, 50–51
gelatin, 24–25, 27, 48, 50, 52–53, 54
gelling agents, 50
gels
acidity and, 116
agar and agarose, 50–51
formation of, 48
pectin, 51–52
protein, 52–54
sodium alginate and, 197
starches, 49–50
globulins, 113
glucose
acids and, 190
bacteria and, 137–138
browning reactions and, 172
caramelization and, 174
corn syrup and, 101
starches and, 49
sucrose and, 25
yeast and, 136 See also fructose; maltose; sucrose; sugar
glutamic acid, 119–120
glyceryl stearate, 44
glycogen, 49
glycoproteins, 114
gravity, 168
gum stabilizers, 40
hard ball stage, 4
HDL cholesterol, 92
heat
conductivity, 169
flow rates, 163–164
purposes of, 171–172
solubility and, 95–100
herbs, 150–151
heterocyclic amines, 177–178
high-methoxyl pectin (HMP), 52
hollandaise sauce, 40–41, 42–44
honeycomb (candy), 28
hormones, 89–90
hydrochloric acid (HCl), 188
hydrogen bonds, 39
hydrogen peroxide, 126–127
hydrolysis, 190
hydronium ion, 187
hydrophobic amino acids, 53
hydroxide atoms, 22
hydroxymethylfurfural, 173
ice, 100
ice cream, 105–106, 107–109, 227–228
imidazopyridines (IP), 178, 180
imidazoquinolines (IQ), 178–180
insulin, 7
iodine, 50
irradiation, 209
isobutyraldehyde, 173
isosacchrosan, 174
kaolin, 51
kappa-casein, 116–117. See also caseins
kelp, 197
lactic acid
cheese and, 120
pickles and, 134
pickling and, 151
protein denaturing and, 53
yeast and, 140
yogurt and, 141
Lactobacillus acidophilus, 53, 141
lactobacillus bacteria, 138, 140
Lactobacillus sanfranciscensis, 137, 138–139
lactose, 53, 107–108, 120, 141
lager yeasts, 147
LDL cholesterol, 92
leavening
gases and, 185
ingredients for, 14–15, 21–24, 195, 222
steam, 21, 185 See also baking soda
lemon juice, 12
lemonade with chameleon eggs, 197–203
linolenin molecule, 218
lipid bilayer membranes, 38, 40
lipoproteins, 114
liquors, 103
litmus paper, 195
low-methoxyl pectin (LMP), 52
lye (sodium hydroxide), 188, 193–194
magnesium, 184
magnesium hydroxide, 198
Maillard reactions, 172–174, 176, 181, 182, 184, 226
maltase, 136
maltose, 101, 136, 137–138, 174. See also fructose; glucose; sucrose; sugar
marinades, 192
mayonnaise, 40
meat, 118. See also proteins
melanins, 207–209
melanoidins, 172–173
melting points, 85–86, 87, 93, 106–107
methane, 26
milk
bacteria and, 141
browning reactions and, 172
buttermilk and, 142–143
caseins and, 116–117
scalding, 175
sour cream and, 142–143
yogurt and, 141
milk proteins, 53
molds, 143–144
molecules, structure of, 82–83
monoglycerides, 44
monosaccharides, 190
monosodium glutamate (MSG), 120, 145
monounsaturated fats, 86–87. See also fats
myoglobin, 182
National Cancer Institute, 178
Newton’s Law of Cooling, 163–164, 167–168
niacin, 193
nitrous oxide gas, 33–34, 35, 99
nixtamalization, 192
nucleic acid, 114
nutrition changes, 184
oils, 79–80, 85, 211, 215–219. See also fats
oleic acid, 82–83
oleoresins, 151
omega end, 90
ovalbumin, 117–118
ovotransferin, 117–118
oxidase, 206
oxidation
browning reactions and, 172
description of, 205–206
fruits and, 206–210
smoking foods and, 149
wine and, 210–211
oxygen
alcohols and, 146–147
molecular bonds and, 212–214
radical chain reactions and, 216–219
Pasteur, Louis, 143
pasteurization, 175
Pauli Exclusion Principle, 213
penicillin, 143–144
Penicillium notatum, 144
peptide bond, 112
peroxide radicals, 217–218
pH levels, 189, 195–196. See also acids; bases
phosphocreatine, 177
phosphorus, 116
pickles, 151
polypeptide, 112
polyphenol oxidase, 206–209
polyphenols, 206–207
polysaccharide, 49
polysorbates, 45
polyunsaturated fats, 87, 89. See also fats
popcorn, 21
preserving foods, 148–151
pressure cookers, 223, 225–226
proline, 116
propionates, 151
proteins
acids and, 190–191
amino acids and, 111–112
calories in, 5
cheese, 120
denaturing, 9–10, 53, 114–117, 119, 175, 191–192, 193
eggs, 117–118
foams and, 9–10
glutamates and, 144–145
meat, 118
structures of, 113–114
proteolytic enzymes, 140–141
protons, acids and bases and, 187–188
pumpkin, DNA from, 152–159
quick breads, 21
quinones, 207–208
radical chain reactions, 215–219
ratios
surface-to-volume, 161–163, 164–165
variations in, 2
recipes
cherry dream cheese, 55–74
DNA from pumpkin, 152–159
ice cream, 108
lemonade with chameleon eggs, 197–203
Thanksgiving turkey, 121–132
whipped creamsicle topping, 29–35
reduction, description of, 205
Roquefort cheese, 144
salt
bacteria and, 139
boiling point and, 223–224
crystal size and, 109
dissolving in water, 96–98, 99
evaporation and, 188
freezing point and, 227–228
preserving with, 148–149
turkey and, 126
yeast and, 139
saturated fats, 86. See also fats
saturation point, 97
sauces, 40–41
seafood, acids and, 191–192
sifting, 3
single bonds, 213–214
smoking foods, 149
soda water (carbonic acid), 22, 193–194
sodas, density test and, 4
sodium acetate, 22
sodium alginate, 197–203
sodium aluminum sulfate, 185
sodium bicarbonate. See baking soda
sodium carbonate, 193–194
sodium hydroxide (lye), 188, 193–194
sodium ion, 188
sols, 48
solutions, definition of, 95
sour, sensing of, 196
sour cream, 142–143
sourdough, 136–141
spices, antimicrobials and, 150–151
sponges, 23–24
stable radicals, 219–220
staphylococci, 143
Staphylococcus aureus, 141
starches, 49–50
steam leavening, 21, 185. See also leavening
stearic acid, 84
stearyl alcohol, 45
sterilization of foods, 149–150, 226
structural formulas, reading, 12
structures, protein, 113–114
stuffing, 123–125
Styrofoam, 98
sucrose
acids and, 190
boiling point and, 224–225
breaking up, 25
caramelization and, 174–175
ice cream and, 107–108
structure of, 81
syrups and, 101
yeast and, 136 See also fructose; glucose; maltose; sugar
sugar
acids and, 190
boiling point and, 224–225
bread and, 15
crystals, 107
density test and, 4
dissolving in water, 97–98, 99
foams, 27–28
gels and, 52
molecule, 80–81
ratios and, 2
solutions and, 100–101
sour sensing and, 196
starches, 49
types of, 25 See also fructose; glucose; maltose; sucrose
sulfites, 210
supersaturation, 99
surface-to-volume ratios, 161–163, 164–165
suspensions, 48
syneresis, 49
tannins, 206
temperature control, alcohols and, 146–147. See also boiling points; freezing points; heat
Thanksgiving turkey, 121–132
thermo-reversible gel, 54
thiamin, 184
thymol, 150
timing, variables in, 167–168
trans fats, 91–93. See also fats
trans position, 91
transglutaminase, 136
triarachidonin, 90
trieicosapentaenoin (triEPA), 89–90
trona, 195
tryptophan, 193
Tyndall, John, 143
vanillin, 206
vapor pressure, 223
variations, ratios and, 2
vegetable gum, 40
vegetable shortening, 92
vinegar, 210–211
volume
reduction of, 176
surface-to-volume ratios, 161–163, 164–165
water
acids and bases and, 187–188
bread and, 15
bread-baking and, 19
dissolving sugar in, 97–98, 99
freezing, 100
oils and, 79–80
preserving foods and, 148–149 See also drying foods
water-based colloids, 48–49
wax, for cheese, 70–71
waxes, emulsifying, 45
weight control, 6–7. See also calories, estimating
whipped creamsicle topping, 29–35
wine, 210–211. See also alcohols
wort, 147
yeast
acetic acid and, 140
alcohol and, 139–140
alternatives to, 21–24
beer making and, 147
bread and, 15
gluten foams and, 14–15
lactic acid and, 140
overview of, 134–136
prevalence of, 133–134
salt and, 139
sourdough starter and, 136–141
starters and, 21
types of, 147