food chemistry

Question 1

maillard reaction

Answer 1

Maillard reaction is an organic chemical reaction that occurs during the cooking and browning of foods, which produces the flavour, colour and aroma of foods.
Named after Louis Camille Maillard (1878-1936) the Maillard reaction was also known as non-enzymatic browning reaction, Maillard reaction takes place when the temperature ranges from 110°C-170°C and is the chemical reaction between amino acids and reducing sugars.

protein + sugar + hear = colour, flavour, aroma

Question 2

dextrinisation

Answer 2

Dextrinisation is a process that gives food that golden brown look. It is a chemical reaction that occurs when starch and water in foods are broken down with by a chemical reaction into smaller fragments, sugars called dextrins. Dextrins are coloured brown which colors the food. Increased times in heat, increases shaded of brown.

Baking cookies and toasting bread. The golden colour it turns helps to identity when the food may be ready.

Question 3

gelitinisation

Answer 3

Gelatinisation is the process of breaking down intermolecular bonds within starch molecules. Starch is made up of amylose and amylopectin, during the process of gelatinisation the amylopectin in the starch collapses.When starch granules are mixed with water it swells, thick enning and becoming transparent.

Commonly used in sauces as a way to thicken it, for example, corn starch in sweet and sour sauce.