The Science of Cooking, Understanding the Biology and Chemistry Behind Food and Cooking by Provost, Joseph J. -- Read -- Imperial Library of Trantor

Index

COVER TITLE PAGE TABLE OF CONTENTS PREFACE ABOUT THE AUTHORS ABOUT THE COMPANION WEBSITE 1 THE SCIENCE OF FOOD AND COOKING

1.1 INTRODUCTION 1.2 FUNDAMENTALS OF FOOD AND COOKING 1.3 THE REAL SHAPE OF FOOD: MOLECULAR BASICS REFERENCES

2 THE SCIENCE OF TASTE AND SMELL

2.1 INTRODUCTION 2.2 THE PHYSIOLOGY OF TASTE, SMELL, AND FLAVOR 2.3 GUSTATION: THE BASICS OF TASTE 2.4 WHY DO WE TASTE? 2.5 THE DIVERSITY OF TASTANTS 2.6 GUSTATION: SIGNALING—RECEPTORS, CELLS, AND TISSUE 2.7 GUSTATION: MEMBRANE PROTEINS, MEMBRANE POTENTIAL, AND SENSORY TRANSDUCTION 2.8 OLFACTION, THE OTHER WAY TO TASTE: BASICS OF SIGNAL TRANSDUCTION 2.9 TEXTURE, TEMPERATURE, AND PAIN 2.10 THE ABSENCE OF TASTE AND SMELL 2.11 CONCLUSION REFERENCES

3 MILK AND ICE CREAM

3.1 INTRODUCTION 3.2 BIOLOGY AND CHEMISTRY OF MILK: SUGAR, PROTEIN, AND FATS 3.3 ICE CREAM REFERENCES

4 METABOLISM OF FOOD

4.1 INTRODUCTION 4.2 THE BASICS OF THE CELL 4.3 INTRODUCTION TO BASIC METABOLISM 4.4 CATABOLISM OF GLUCOSE (GLYCOLYSIS OR FERMENTATION): GLUCOSE TO PYRUVATE 4.5 FATES OF PYRUVATE: NOW WHAT? 4.6 AEROBIC RESPIRATION: THE TRICARBOXYLIC ACID CYCLE AND OXIDATIVE PHOSPHORYLATION 4.7 THE ELECTRON TRANSPORT CHAIN 4.8 METABOLISM OF OTHER SUGARS 4.9 METABOLISM AND DEGRADATION OF FATS 4.10 METABOLISM OF PROTEINS AND AMINO ACIDS 4.11 METABOLISM AND DIET 4.12 IMPORTANT REACTIONS IN METABOLISM: OXIDATION AND HYDROLYSIS REFERENCE

5 CHEESE, YOGURT, AND SOUR CREAM

5.1 INTRODUCTION 5.2 MILK CURDLING AND COAGULATION 5.3 CASEIN 5.4 WHEY 5.5 MORE MILK CURDLING 5.6 LACTOBACTERIA AND FERMENTATION 5.7 REMOVING MOISTURE FROM THE CHEESE 5.8 RIPENING OR AFFINAGE 5.9 BLUE CHEESES, MOLDS, AND CHEMISTRY 5.10 THE SMELLY CHEESES: MUSTER AND LIMBURGER 5.11 COOKING WITH CHEESE 5.12 PROCESSED CHEESES REFERENCE

6 BROWNING

6.1 INTRODUCTION 6.2 CHEMICAL REACTION KINETICS 6.3 THE MAILLARD REACTION 6.4 FACTORS THAT IMPACT MAILLARD REACTION BROWNING: pH, TEMPERATURE, AND TIME 6.5 MAILLARD IS COMPLICATED 6.6 CARAMELIZATION: BROWNING BEYOND THE MAILLARD 6.7 ASCORBIC ACID BROWNING 6.8 ENZYME-CATALYZED BROWNING REFERENCES

7 FRUITS AND VEGETABLES

7.1 INTRODUCTION 7.2 PLANT PARTS AND THEIR MOLECULES 7.3 PLANTS ARE COMPRISED OF DIFFERENT TYPES OF COMPLEX CARBOHYDRATE 7.4 HARVESTING, COOKING, AND EATING PLANTS 7.5 COOKING PLANTS 7.6 COLORFUL AND FLAVORFUL FRUITS AND VEGETABLES REFERENCES

8 MEAT AND FISH

8.1 INTRODUCTION 8.2 MUSCLE MOTORS: HOW MUSCLE WORKS 8.3 MUSCLE ORGANIZATION 8.4 TENDER CONNECTIONS 8.5 RED OR WHITE MEAT 8.6 DEATH AND BECOMING MEAT 8.7 FLAVOR 8.8 SEARING TO SEAL IN THE FLAVOR—NOT! 8.9 STAGES OF COOKING MEAT 8.10 LET IT REST 8.11 MARINATING, BRINING, SMOKING, AND CURING REFERENCES

9 EGGS, CUSTARDS, AND FOAMS

9.1 INTRODUCTION 9.2 WHAT IS AN EGG? 9.3 INSIDE AN EGG 9.4 EGG FRESHNESS 9.5 EGG PROTEIN 9.6 EGG FATS 9.7 COOKING EGG PROTEIN 9.8 CUSTARDS 9.9 EGG WHITE FOAMS 9.10 EGG PASTEURIZATION 9.11 HEATING EGG PROTEIN CAUSES CHEMICAL REACTIONS REFERENCES

10 BREAD, CAKES, AND PASTRY

10.1 INTRODUCTION 10.2 WHEAT-BASED FLOUR, WHERE IT COMES FROM AND ITS COMPONENTS 10.3 CARBOHYDRATES IN FLOUR 10.4 WHEAT PROTEINS AND GLUTEN FORMATION 10.5 YEAST-RAISED BREAD 10.6 CONTROL OF GLUTEN FORMATION 10.7 THE RISING BREAD 10.8 THE PUNCH AND SECOND RISE 10.9 BAKING 10.10 OTHER INGREDIENTS IN BREAD 10.11 GLUTEN AND CELIAC DISEASE 10.12 MUFFINS AND BATTER BREADS 10.13 CHEMICAL LEAVENING AGENTS 10.14 BAKING SODA 10.15 BAKING POWDERS 10.16 BAKING SODA VERSUS BAKING POWDER 10.17 CAKES 10.18 PASTRIES: FLAKY PIE CRUSTS AND PUFF PASTRIES REFERENCE

11 SEASONINGS

11.1 INTRODUCTION 11.2 SALT: FLAVOR ENHANCER AND A DRIVING FORCE OF HISTORY 11.3 HERBS AND SPICES 11.4 A CLOSER LOOK AT A FEW HERBS AND SPICES 11.5 MEDICAL USES OF HERBS AND SPICES REFERENCES

12 BEER AND WINE

12.1 INTRODUCTION 12.2 YEAST: METABOLIC ETHANOL-PRODUCING FACTORY 12.3 ETHANOL 12.4 ALCOHOL AND THE BODY 12.5 MALTING 12.6 MASHING 12.7 FERMENTATION 12.8 CONDITIONING 12.9 OENOLOGY: THE SCIENCE OF WINE AND WINEMAKING 12.10 SULFUR, SORBITOL, AND OAKING: ADDITIVES IN FERMENTATION 12.11 POSTFERMENTATION CLARIFICATION 12.12 FLAVOR AND AROMA 12.13 SMALL ORGANIC FLAVOR AND AROMA COMPOUNDS 12.14 LARGE ORGANIC POLYPHENOL MOLECULES 12.15 AGING AND REACTIONS REFERENCES

13 SWEETS

13.1 INTRODUCTION 13.2 SUGARS AND SWEETENERS 13.3 PROPERTIES OF THE SUCROSE-BASED SUGARS AND USE IN THE KITCHEN 13.4 INVERTED SUGARS 13.5 LIQUID SYRUP SWEETENERS 13.6 CHOCOLATE 13.7 CHOCOLATE PRODUCTION 13.8 FERMENTATION 13.9 CACAO BEAN ROASTING: THE PROCESS 13.10 FLAVORS OF CHOCOLATE 13.11 GRINDING AND MILLING: COCOA BUTTER AND COCOA POWDER 13.12 CONCHING 13.13 TEMPERING 13.14 TEMPERING CHOCOLATE 13.15 CHOCOLATE BLOOM 13.16 CHOCOLATE BLOOM IN CHOCOLATE CHIP COOKIES 13.17 COOKING WITH CHOCOLATE 13.18 CHOCOLATE-COATED CANDIES 13.19 DIFFERENT TYPES OF CHOCOLATE AND CHOCOLATE-LIKE PRODUCTS 13.20 DIFFERENT TYPES OF CHOCOLATE 13.21 CANDY 13.22 NONCRYSTALLINE CANDIES: HARD CANDIES AND CARAMELS 13.23 CRYSTALLINE CANDIES: ROCK CANDY AND FUDGE 13.24 AERATED CANDIES: MARSHMALLOWS REFERENCES

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