Sourdough bread can be light and fluffy. However, as it ages, it becomes hard and dense. Water migration will continue until there are no more water molecules left for the reaction to occur. Bread that has gone stale will have a hard, dry surface.
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.
Because baking soda will make the cookies spread out and brown on the baking pan rather than up into the air. By increasing the pH of the mixture, protein coagulation is inhibited, promoting spreading. This results in a more uniformly baked cookies since the dough has more time to set before the eggs set.
When molasses lost most of its moisture, it dries out. This will end up in brown sugar that hardens because the sugar crystals stick together
To produce the flavor we associate with chocolate, cocoa beans are roasted to produce flavor compounds while driving off the sour‐tasting acetic acid and ethanol
Dark soy sauce is often added to dishes for color and flavor.
Dutch-processed or alkalized cocoa is cocoa that has been treated with an alkalizing agent to neutralize its acidity.
Fortified milk is milk with added micronutrients (vitamins A and D) not commonly found in significant amounts.
In general, the taste of caviar at first is salty and briny with a hint of fishiness—kind of like raw oysters. And after a few seconds, the taste transitions to produce a creamy, buttery or nutty taste.
Smoking is one of the earliest forms of food preservation. Evidence suggests that our ancestors first smoked food during the Old Stone Age (Paleolithic Era). Back then, caves or huts were home to primitive cavemen. They would hang meat to