Oligosaccharides
Polysaccharides: Starch, Pectins, Gums
Proteins
Amino Acids and Peptides
Protein Structure
Proteins in Water
Protein Denaturation
Enzymes
This chapter describes the characters of the
four chemical protagonists in foods and the
cooking process, the molecules referred to
constantly in the first fourteen chapters.
Water is the major component of nearly
all foods — and of ourselves! It’s also a
medium in which we heat foods in order
to change their flavor, texture, and
stability. One particular property of
water solutions, their acidity or
alkalinity, is a source of flavor, and has
an important influence on the behavior of