CHEMISTRY IN THE KITCHEN
KNEADING HYDRATED FLOUR PRODUCES A NETWORK OF THIS STICKY MOLECULE, ESSENTIAL FOR BREAD STRUCTURE
GLUTEN
USED FOR OVER 13,000 YEARS, THIS PROCESS INVOLVES CARBOHYDRATES UNDERGOING ANAEROBIC BREAKDOWNS, AND GIVES US BEER, KOMBUCHA, AND SOURDOUGH AMONG OTHERS
FERMENTATION
NAMED FOR A FRENCH CHEMIST, THIS PROCESS OCCURS BETWEEN AMINO ACIDS AND REDUCING SUGARS, WHICH CREATES DISTINCTIVE BROWNED COLORATION AND NEW FLAVORS.
MAILLARD REACTION
MAYO, HOLLANDAISE, AND MANY OF YOUR FAVORITE SALAD DRESSINGS ARE ALL EXAMPLES OF THIS STABILIZED TYPE OF MULTI-LIQUID MIXTURE.
EMULSION
ADDING MILK TO TEA CAUSES A REACTION BETWEEN THE DAIRY'S CASEIN PROTEINS AND THESE MOLECULES BETTER KNOWN VITICULTURALLY, MELLOWING THE LATTER'S ASTRINGENT PROPERITIES
TANNINS