When the cooked rice is refrigerated, the starch molecules gradually undergo a reformation process called retrogradation. In food chemistry, retrogradation refers to the phenomenon in which starch returns or reverts to a crystalline structure as it cools down. The result of retrogradation is the formation of resistant starch. This is the same reason why bread in the refrigerator hardens over time.
Did you ever wonder why bread that’s left over becomes hard and dry, or why rice gets grainy when it’s been in the fridge for a while? Well, it’s because of something interesting called starch retrogradation. This is a natural
Acrylamide forms through a chemical reaction known as the Maillard reaction. This reaction occurs when certain amino acids and sugars in food react at high temperatures, typically above 248°F (120°C).
Acrylamide forms during frying, broiling, baking, and roasting due to the high temperatures involved, which promote the Maillard reaction and acrylamide formation.
Starch is classified as a polysaccharide, which is a type of carbohydrate consisting of multiple sugar molecules linked together. In the case of starch, these sugar molecules are primarily glucose units. The individual glucose units in starch are connected by glycosidic bonds, which are chemical bonds formed between the carbon atoms of adjacent glucose molecules. These bonds create long chains known as polysaccharides, mainly amylose and amylopectin.
Denaturation of protein is a common occurrence during food preparation and cooking. Proteins are large, complex molecules composed of chains of amino acids folded into distinct 3D shapes. In this state, they are called native folded protein, and are able to perform their specific biological functions. But when they are denatured, they lose their functions. Denaturation is a process that disrupts the structure of a protein, causing it to lose shape and function.
In a nutshell, cotton candy is made by melting sugar and spinning it through small holes in a cotton candy machine, and allowing it to harden into delicate strands. This method is based on science of sugar crystallization, which gives cotton candy its distinct texture and look.
Gum Arabic is the dried exudate of the acacia tree. It is a polysaccharide salt that contains ions of calcium, magnesium, and potassium. It is neutral or slightly acidic. Gum Arabic is employed in a wide range of industries. It is mostly utilized in the production of food, where it serves as a functional ingredient in numerous food products.
The bacteria responsible for the pungent smell of Limburger cheese are Brevibacterium linens. Although the bacteria make the cheese smell like rotting, they would not make anyone feel ill.
Mayonnaise is a thick, creamy sauce made of emulsion of egg yolk, oil, and an acid, usually acetic acid or vinegar. In chemistry, an emulsion is a mixture of two liquids that are normally immiscible (like oil and water).
The process of leavening occurs when the gluten structure or air spaces is filled with a leavening agent, making the dough or batter to rise and expand during baking. Although carbon dioxide is the primary cause of leavening, other gases, such as ammonia gas, water in the form of steam, and integrated air (added during mixing), also contribute to the expansion of baked goods.