Table Of ContentCooking as a
Chemical Reaction
Culinary Science with Experiments
Cooking as a
Chemical Reaction
Culinary Science with Experiments
Second Edition
Sibel Özilgen
CRC Press
Taylor & Francis Group
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Library of Congress Cataloging‑in‑Publication Data
Names: Ozilgen, Z. Sibel, author.
Title: Cooking as a chemical reaction : culinary science with experiments /
Sibel Ozilgen.
Description: Second edition. | Boca Raton : CRC Press, Taylor & Francis
Group, 2019. | Includes bibliographical references.
Identifiers: LCCN 2019006672 | ISBN 9781138597129 (hardback : alk. paper) |
ISBN 9781466554801 (pbk. : alk. paper)
Subjects: LCSH: Food—Composition. | Food—Analysis. | Chemistry,
Technical—Experiments. | Cooking—Mathematics. | Cooking—Study and
teaching.
Classification: LCC TX545 .O986 2019 | DDC 664/.07—dc23
LC record available at https://lccn.loc.gov/2019006672
Visit the Taylor & Francis Web site at
http://www.taylorandfrancis.com
and the CRC Press Web site at
http://www.crcpress.com
In memory of Prof. Dr. David S. Reid
Contents
Preface xiii
Acknowledgments xv
Author xvii
1 Measurements and Units 1
Why Do We Need Mathematics in Culinary Processes? 1
Types of Measurements in the Kitchen 1
Units of Measurements in Culinary Calculations 5
Rule 7
Everyday Calculations in the Kitchen 9
Fractions and Percentages 9
Yield Percent 11
Recipe Yield Conversion 11
Simplified Cost Calculations for Culinary Operations 13
Simplified Statistics for Culinary Operations 16
Experiment 1.1 17
Points to Remember 20
Study Questions 21
Selected References 22
2 Basic Food Chemistry 23
Food Processing Is All about Chemistry 23
Experiment 2.1 27
Experiment 2.2 29
The Science Behind the Results 33
Points to Remember 36
Selected References 37
vii
viii Contents
3 Water in Culinary Transformations 39
Functional Properties of Water in Culinary Processes 39
Structure of Water 41
Experiment 3.1 45
The Science Behind the Results 49
Experiment 3.2 51
The Science Behind the Results 55
Experiment 3.3 57
The Science Behind the Results 61
Experiment 3.4 63
The Science Behind the Results 67
Experiment 3.5 69
The Science Behind the Results 73
Experiment 3.6 75
The Science Behind the Results 79
Experiment 3.7 81
The Science Behind the Results 85
Points to Remember 86
More Ideas to Try 87
Study Questions 87
Selected References 87
4 Carbohydrates in Culinary Transformations 89
Functional Properties of Carbohydrates in Culinary Processes 89
Carbohydrate Structure 90
General Formula for Carbohydrates 90
Experiment 4.1 93
The Science Behind the Results 97
Experiment 4.2 99
The Science Behind the Results 105
Experiment 4.3 107
The Science Behind the Results 109
Experiment 4.4 111
Study Questions 113
The Science Behind the Results 115
Experiment 4.5 119
The Science Behind the Results 123
Experiment 4.6 125
The Science Behind the Results 129
Contents ix
Experiment 4.7 131
Study Questions 132
The Science Behind the Results 133
Experiment 4.8 135
Study Question 136
The Science Behind the Results 137
Experiment 4.9 139
The Science Behind the Results 141
Points to Remember 142
More Ideas to Try 143
Study Questions 143
Selected References 143
5 Proteins in Culinary Transformations 145
Functional Properties of Proteins in Culinary Processes 145
Protein Structure 146
Experiment 5.1 151
The Science Behind the Results 155
Experiment 5.2 157
Study Questions 159
The Science Behind the Results 161
Experiment 5.3 163
The Science Behind the Results 165
Experiment 5.4 167
The Science Behind the Results 169
Experiment 5.5 171
The Science Behind the Results 173
Experiment 5.6 175
Study Questions 177
The Science Behind the Results 179
Experiment 5.7 181
The Science Behind the Results 185
Experiment 5.8 187
The Science Behind the Results 189
Experiment 5.9 191
The Science Behind the Results 195
Experiment 5.10 197
Study Questions 198
The Science Behind the Results 201
