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08 basic food chemistry

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08 basic food chemistry

  1. 1. Effects of Cooking on Food Carbohydrates Fiber Protein Fats Minerals, vitamins, pigments and flavor components Water Chef Michael Scott Lead Chef Instructor AESCA Boulder What are foods made of?
  2. 2. Carbohydrates are starches and sugars that provide energy Caramelization: The Browning of sugars Gelatinization: Starches absorb water and swell, this is important in bread baking Chef Michael Scott Lead Chef Instructor AESCA Boulder Carbohydrates
  3. 3. Provides structure in plants Fiber is not digestible but passes through the digestive system Important for dietary uses and giving structure in baking Chef Michael Scott Lead Chef Instructor AESCA Boulder Fiber
  4. 4. Proteins are Amino Acid Chains Building blocks of muscle tissue Denatured: when chains unwind due to: Heat Time Interaction with other foods Chef Michael Scott Lead Chef Instructor AESCA Boulder Proteins Coagulate: when chains bond together This causes toughness at higher temperatures Complete coagulation: 160˚F - 185˚F – Well Done Maillard Reaction: When proteins and carbohydrates combine and create color and flavor
  5. 5. The Bodies Storehouse Energy Certain vitamins Different types of Fats Saturated Monounsaturated Polyunsaturated Why we use different types Flavor Smoke point Cost Chef Michael Scott Lead Chef Instructor AESCA Boulder Fats
  6. 6. The Bodies Storehouse Energy Certain vitamins Different types of Fats Saturated Monounsaturated Polyunsaturated Why we use different types Flavor Smoke point Cost Chef Michael Scott Lead Chef Instructor AESCA Boulder Fats

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