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Chemistry and cooking go hand in hand, cooking is chemistry. It uses the same chemical processes in chemistry to make delicious meals! The food we eat is made up of chemicals, which is needed in chemistry. For example, macronutrients, which are fats, proteins and carbohydrates, contain chemicals that help supply our bodies with energy. Food contains amino acids. Amino acids are needed to break down food, to grow, and repair body tissues. They are essential nutrients.
Some foods contain more amino acids than others. For example, eggs, cottage cheese, turkey and quinoa are rich in amino acids.
Carmelization is a reaction used in cooking to have the flavor of the food be a caramel (or nutty) flavor. To caramelize sugar, you only need sugar & heat. When the sugar is heated, it'll start to caramelize. During caramelization, the sugar changes from white or colorless to yellow, orange, brown and even black. At the same time, the taste of sugar changes from pure sweetness to more complex flavors that include not only sweetness but also bitterness and "caramel" flavors.
Dextrinization can change the taste, aroma, or even the flavor using dry heat. Baking baked foods such as cakes and breads darkens the outer color of the food. During the heating process, the starch in food is broken down (through chemical reactions) into sugars called dextrins. Dextrin is brown in color and has a unique flavor and texture. Therefore, the production of dextrin turns the food into a golden color.
The Maillard reaction is a browning reaction that occurs between amino acids and reducing sugars. It is not a singular reaction but a series of chemical reactions that occur during cooking and which release the food’s flavours and aromas.
There are many different food to cook, but one to be named is aburi-mochi, especially if it's mochi from the ancient times. A family business for 25 generations have kept the tradition of making aburi-mochi in a shop for over 1000 years. The chemical processes used to make the mochi are dextrinization and maillard reaction.
The chemistry of salted caramel popcorm is that it uses the chemical processes of carmelization and maillard reaction. Carmelization is used for the caramel and the same can be said for the maillard reaction.
https://sciencenotes.org/carmelization-chemistry-why-sugar-turns-brown/
https://www.ecpi.edu/blog/how-does-a-chef-use-chemistry#:~:text=Any%20cooking%20you%20do%20involves,re%20using%20a%20chemical%20reaction.
https://www.ifst.org/lovefoodlovescience/resources/carbohydrates-dextrinization
https://www.advancedchemtech.com/chemistry-and-cooking-what-you-need-to-know/#:~:text=Chemistry%20and%20cooking%20go%20hand%20in%20hand%20%E2%80%93%20cooking%20is%20chemistry,it%2C%20but%20chemistry%20is%20cooking
https://www.alimentarium.org/en/fact-sheet/maillard-reaction
https://foodcrumbles.com/the-science-of-caramel-popcorn/