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Heat Cause Different Food Reactions

How Heat Cause Different Food Reactions

It has been a worldwide tradition that most of our foods are cooked with the use of different methods of heating for cooking. Few of them which are mentioned by Reviewho are explained below.





Ever since we already have the idea that meat turns to brown when it is cooked, and aside from that, the flavor will also change. You might be wondering why that happens, right? For you to understand the process of cooking here is different kinds of food reaction when exposed to heat.

Water – Evaporation

Evaporation is a well-known process for most students because this has already been explained in science lessons. When water is exposed to a high amount of heat, the molecules produce rapid movement, which turns water into a gas also known as steam. Water is found in a lot of food that is why foods become mostly dry after cooking.

Evaporating Point: 212° F

Sugar – Caramelization

When sugar is exposed to heat, it turns into brown and its sweet flavor changes. This does not only happen to the sugar that we apply to our pastries, but also to the natural sugars found in food. This is called caramelization, which plays a major role in the change of flavor when we cook food.

This is also the reason why the food we cook using dry heat or pan-frying turns to brown when exposed to a higher temperature. One example that you would notice is when bread becomes brown after baking.

Caramelization Point: 338° F

Fat – Melting

Fats do not evaporate like water, but they melt. In normal temperature, they can either be solid or liquid, however all kinds of fat turn to liquid when exposed to heat. These are frequently used as a way to cook different kinds of food instead of being an ingredient because it does not need such high temperature to burn fat; one example is butter.

Melting Point: they differ depending on the type of fat

Starch – Gelatinization

Starch absorbs the liquid applied to them when they are heated that is why solid foods that have starch become soft. Starches can be applied to other foods like stews and soups to thicken the texture. This is observed when rice or pasta becomes soft and larger after boiling.

Gelatinization Point: 150° F

Protein – Coagulation

Foods that are animal and plant-based are composed of long strands of molecules also known as proteins. When exposed to heat, it causes a break up of proteins and loss of moisture. This coagulation process allows them to turn from liquid or semi-solid liquid state into solid-state. One example is when a raw egg is fried or boiled through heat.

Coagulation Point: 140° F

Now you know that there are a lot of different food reactions that take place to the ingredient you use when applying different methods of heating for cooking. You should also take note that more than one of these food reaction processes can take place together for you to achieve the kind of outcome that you desire.

Now that you also have the idea about the different amount of heat needed to achieve the process that you want, you already know how to adjust the intensity of heat that you will use when cooking.

So, the next time you cook, you will be more attentive and observant to the food you are cooking, and when a spectator asks questions about cooking, you already have additional knowledge of what to tell him.

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