Food is like a complex building. The materials are chemical molecules, with all their interrelationships and reactions, giving their chemical properties. The architecture is the micro- and macroscopic structure that gives us their physical properties. The complexity of each food gives rise to different possible points of view in analyzing it. This book chooses the cooking point of view. Cooking is the art of transforming raw materials into accomplished dishes. Therefore, the book aims to systematically analyse culinary processes, i.e. the transformations of food produced by kitchen procedures (cooking, stirring, kneading, etc.) from a physical and a chemical point of view, presenting applications in cooking, from basic and common dishes up to the creations of the world's greatest chefs.

Contenu

Introduction: Food Composition and Culinary Processes; Molecules Involved in Cooking and Their Properties: Water, the Core Component; Amino Acids and Proteins; Fatty Acids, Glycerine and Fats; The Sugars. Mono- and Disaccharides; The Starches and Fibers. Polysaccharides; The Sodium Chloride and Other Salts; Vitamins; Organoleptic Compounds; Pigments; Other Molecules; Chemical Processes: The Changes in the Molecules. Examples and Recipes: Acidity-Basicity Processes; Oxidation-Reduction Processes; Complex Processes; Biochemical Processes; Structures Involved in the Kitchen and Their Properties. The Microscopic Structure of Matter: Structures of Simple Matter; Basic Structures of Complex Matter; Physical Processes: Changes in the Structures: Mechanical Processes; Thermal Processes; Non-Equilibrium Processes; Complex Culinary Processes: Physical and Chemical at Once: Cooking; Chemical Gelation (Including Gluten); Other Processes; Examples: Preparations and Dishes; Culinary Processes and Modern Kitchen Devices: Microwave; Roner; Vacuum Sealers; Gastrovac; Rotaval; Pacojet; Liquid Nitrogen.