PROVIDES A CLEAR AND ACCESSIBLE PATH TO LEARNING KEY SCIENTIFIC CONCEPTS THROUGH THE LENS OF FOOD AND COOKING
The Science of Cooking provides an engaging and relatable way to explore the science behind every meal. Designed for both science and non-science majors, this popular textbook breaks down complex, molecular-level processes into easily digestible concepts. More than 30 inquiry-driven activities covering science basics and food-focused topics are supported by a series of experiments that can be conducted in the lab, in the classroom, and at home with minimal equipment.
Now in its second edition, The Science of Cooking offers enhanced learning tools throughout, including new end-of-chapter questions, practice problems, and hands-on cooking labs. An entirely new “Science for the Chef” section pairing real-world recipes with scientific explanations is accompanied by new chapters on foundational chemistry and biochemistry that connect theory to practical cooking skills.
The Science of Cooking:
- Is a unique approach to teaching all students core fundamentals of chemistry, biology and biochemistry in a food and cooking context.
- Provides clear explanations and practical insights to future chefs, dietitians, and scientists alike
- Includes learning objectives, key concepts and end of chapter questions
- Contains a new selection of detailed recipes that demonstrate scientific processes
- Integrates guided-inquiry activities that encourage active learning with structured exercises
- Features inquiry-based cooking labs that offer experiential learning opportunities to deepen student understanding
- Includes access to a companion website at www.wiley.com/go/provost/food_science_2e, for adopting professors with downloadable guided-inquiry activities and laboratories.
Connecting classroom learning to real-world cooking, The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, Second Edition is perfect for undergraduate students in chemistry, biochemistry, biology, food science, and nutrition, as well liberal arts majors taking introductory or general science courses.
Table of Contents:
Preface xi
Acknowledgments xiii
About the Authors xv
About the Companion Website xvii
1 Atoms, Elements, Compounds, and Molecules 1
1.1 Introduction 1
1.2 Fundamentals of Food and Cooking 2
1.3 The Real Shape of Food: Molecular Basics 5
1.4 Properties of Covalent Molecules 13
References 31
2 Macromolecules of Food and Cooking 35
Part I: Macromolecules 35
2.1 Macromolecules (Proteins, Sugars, and Fats) 35
Part II: Protein 37
2.2 Proteins 37
Part III: Carbohydrates 47
2.3 Sugars Are Carbohydrates 47
Part IV: Fats 57
2.4 Lipids (Fats, Oils, Waxes, Phospholipids, and Fatty Acids) 57
Part V: Emulsions and Emulsifiers 69
2.5 Emulsions and Emulsifiers 69
Part VI: Nucleic Acid 76
2.6 Nucleic Acid: The Fourth Biological Macromolecule 76
References 80
3 Flavor and Color in Food and Drink: Browning Reactions 85
3.1 Introduction 85
3.2 Chemical Reaction Kinetics 87
3.3 The Maillard Reaction 89
3.4 Factors that Impact Maillard Reaction Browning: pH, Temperature, and Time 94
3.5 Maillard Is Complicated 97
3.6 Caramelization: Browning Beyond the Maillard 97
3.7 Ascorbic Acid Browning 109
3.8 Enzyme-catalyzed Browning 110
3.9 Overview 115
References 118
4 Milk and Ice Cream 121
4.1 Introduction 122
4.2 Biology and Chemistry of Milk: Sugar, Protein, and Fats 125
4.3 Ice Cream 143
References 149
5 Cheese 153
5.1 Introduction 153
5.2 Milk Curdling and Coagulation 155
5.3 Casein 156
5.4 Whey 160
5.5 More Milk Curdling 160
5.6 Lactobacteria and Fermentation 164
5.7 Removing Moisture From the Cheese 167
5.8 Ripening or Affinage 171
5.9 Blue Cheeses, Molds, and Chemistry 173
5.10 The Smelly Cheeses: Muster and Limburger 175
5.11 Cooking with Cheese 176
5.12 Processed Cheeses 178
References 181
6 Fruits and Vegetables 184
6.1 Introduction 185
6.2 Plant Parts and Their Molecules 185
6.3 Plants Are Comprised of Different Types of Complex Carbohydrates 189
6.4 Harvesting, Cooking, and Eating Plants 196
6.5 Cooking Plants 198
6.6 Colorful and Flavorful Fruits and Vegetables 205
References 219
7 Meat and Fish 223
7.1 Introduction 224
7.2 Muscle Motors: How Muscle Works 224
7.3 Muscle Organization 226
7.4 Tender Connections 229
7.5 Red or White Meat 233
7.6 Death and Becoming Meat 237
7.7 Flavor in Fish and Shellfish 242
7.8 Plant-based Meat Alternative 245
7.9 Cooking Meat 249
References 257
8 Eggs, Custards, and Foams 261
8.1 Introduction 261
8.2 What Is An Egg? 262
8.3 Inside An Egg 265
8.4 Egg Freshness 267
8.5 Egg Protein 268
8.6 Egg Fats 272
8.7 Cooking Egg Protein 273
8.8 Custards 276
8.9 Egg White Foams 278
8.10 Egg Pasteurization 281
8.11 Heating Egg Protein Causes Chemical Reactions 282
References 288
9 Bread, Cakes, and Pastry 291
9.1 Introduction 292
9.2 Wheat-based Flour, Where It Comes From and Its Components 292
9.3 Carbohydrates in Flour 293
9.4 Wheat Proteins and Gluten Formation 296
9.5 Gluten, Fumaric Acid, and Tortillas 299
9.6 Yeast-raised Bread 299
9.7 Control of Gluten Formation 304
9.8 The Rising Bread 305
9.9 The Punch and Second Rise 307
9.10 Baking 308
9.11 Other Ingredients in Bread 312
9.12 Gluten and Celiac Disease 312
9.13 Muffins and Batter Breads 313
9.14 Chemical Leavening Agents 314
9.15 Cakes 316
9.16 Pastries: Flaky Pie Crusts and Puff Pastries 321
References 328
10 Seasonings: Salt, Spices, Herbs, and Hot Peppers 331
10.1 Introduction 332
10.2 Salt: Flavor Enhancer and a Driving Force of History 332
10.3 Herbs and Spices 338
10.4 A Closer Look at a Few Herbs and Spices 345
10.5 Medical Uses of Herbs and Spices 360
References 363
11 Beer and Wine 366
11.1 Introduction 367
11.2 Yeast: Metabolic, Ethanol-producing Factories 368
11.3 Ethanol 373
11.4 Alcohol and the Body 378
11.5 Beer 391
11.6 Oenology: The Science of Wine and Winemaking 401
11.7 Sake Rice Wine 422
References 426
12 Nonalcoholic Beverages 429
12.1 Caffeine 429
12.2 Coffee 435
12.3 Tea 449
References 465
13 Sweets: Chocolates and Candies 468
13.1 Introduction 469
13.2 Sugars and Sweeteners 469
13.3 Properties of Sucrose-based Sugars and Use in the Kitchen 471
13.4 Inverted Sugars 472
13.5 Liquid Syrup Sweeteners 473
13.6 Chocolate 475
13.7 Chocolate Production 477
13.8 Fermentation 478
13.9 Cacao Bean Roasting: The Process 480
13.10 Flavors of Chocolate 480
13.11 Grinding and Milling: Cocoa Butter and Cocoa Powder 481
13.12 Conching 482
13.13 Tempering 483
13.14 Chocolate Bloom 486
13.15 Chocolate Bloom and Chocolate Chip Cookies 487
13.16 Cooking with Chocolate 488
13.17 Chocolate-coated, Filled Candies 488
13.18 Different Types of Chocolate and Chocolate-like Products 489
13.19 Candy 490
13.20 Non-crystalline Candies: Hard Candies and Caramels 496
13.21 Crystalline Candies: Rock Candy and Fudge 497
13.22 Aerated Candies: Marshmallows 499
References 503
14 The Science of Taste, Smell, and Flavor 506
14.1 Introduction 506
14.2 The Physiology of Taste, Smell, and Flavor 507
14.3 Gustation: The Basics of Taste 510
14.4 Why Do We Taste? 515
14.5 Gustation: Signaling Receptors, Cells, and Tissue 516
14.6 Gustation: Membrane Proteins, Membrane Potential, and Sensory Transduction 519
14.7 Tasting Through Receptors or Transporters 523
14.8 Olfaction, The Other Way To Taste: Basics of Signal Transduction 530
14.9 Texture, Temperature, and Pain 533
14.10 The Absence of Taste and Smell 533
14.11 Conclusion 534
References 538
15 Metabolism of Food: Microorganisms and Beyond 541
15.1 Introduction 541
15.2 The Basics of the Cell 542
15.3 Introduction to Basic Metabolism 547
15.4 Catabolism of Glucose (Glycolysis or Fermentation): Glucose To Pyruvate 551
15.5 Fates of Pyruvate: Now What? 553
15.6 Aerobic Respiration: The Tricarboxylic Acid Cycle and Oxidative Phosphorylation 555
15.7 The Electron Transport Chain 557
15.8 Additional Metabolic Fates of Pyruvate: Fermentation 560
15.9 Metabolism of Other Sugars 562
15.10 Metabolism and Degradation of Fats 562
15.11 Metabolism of Proteins and Amino Acids 564
References 571
Appendix A.1 574
Answers 577
Index 591
