Food Preparation—An Important Application of Basic Chemistry and Physics
When food is prepared for consumption, many of its characteristics such as texture, appearance, taste, and nutritional value are altered. These result from changes in the physical and chemical structure of foods. An understanding of the basic physical and chemical nature of food is an invaluable tool for chefs, bakers, and anyone involved in food preparation, and this knowledge enables one to control quality more effectively. A change in methodology or substitution of an ingredient may improve the final product or provide savings in time and money. This chapter gives short explanations of why certain changes occur in a variety of foods.
KeywordsHydrogen Sulfide Elementary Food Cooking Time Bakery Product Bubble Wall
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