Science Behind Every​ Bite

Did you know food is more than what we just eat, it’s a fascinating scientific experiment taking place in front of your own eyes! From when the ingredients are all mixed up and cooked to the time it hits your taste buds; many chemical reactions happen. It transforms textures, flavors and even colors. Baking a cake, fruit ripening, and frying burgers, chemical reactions shape every bite.

One of the most well-known reactions in cooking is The Maillard reaction, it's a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor, roasting coffee beans and seared meats are examples of a Maillard reaction. 

Fermentation, another chemical reaction, it's a type of redox metabolism carried out in the absence of oxygen. Organic molecules, like glucose are catabolized and add electrons to other organic molecules. During the process, ATP and organic products, like lactate are formed. For example, yeast makes bread rise.

Understanding the chemistry of food makes it more exciting while cooking and also it helps us make smarter choices about what we eat. So next time you bake a dessert or grill a steak, remember it's all science in action.

Sources: 

-https://en.wikipedia.org/wiki/Maillard reaction 

-https://en.wikipedia.org/wiki/Fermentation