Chemistry of Cooking
Download Chemistry of Cooking by Sorangel Rodriguez-Velazquez Book PDF. People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.
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Book Details:
| Title Of The Book | Chemistry of Cooking |
| Author’s Name | Sorangel Rodriguez-Velazquez |
| Publishers | Sorangel Rodriguez-Velazquez |
| File Size | 32.3 MB |
| File Type |
Table Of Content:
Introduction
Essential Ideas
- Essential Ideas Introduction
- Phases and Classification of Matter
- Physical and Chemical Properties
- Measurements
- Measurement Uncertainty, Accuracy, and Precision
- Mathematical Treatment of Measurement Results
- Energy Basics
- Calorimetry
Atoms, Molecules, and Ions
- The Periodic Table
- Atoms, Molecules, and Ions
- Atomic Structure and Symbolism
- Chemical Formulas
- Molecular and Ionic Compounds
Cooking Techniques: Thickening and Concentrating Flavors
- Viscosity
- Thickening Agents
- Types of Thickening Agents
- Coagulation
- Gelatinization
- Crystallization
- Non-traditional thickeners
- Sauces
- Low-temperature and sous-vide
Understanding Ingredients: Flour
- Introduction — Understanding Ingredients
- The History of Wheat Flour
- Milling of Wheat
- Flour Streams and Types of Wheat Flour
- Flour Terms and Treatments
- Flour Additives
- Whole Grain and Artisan Milling
- Flour in Baking
- Rye Flour
- Other Grains and Flours
Understanding Ingredients: Fat
- Understanding Fats and Oils
- Sources of Bakery Fats and Oils
- Major Fats and Oils Used in Bakeries
- Functions of Fat in Baking
Understanding Ingredients: Sugar
- Sugar Chemistry (ADD US)
- Sugar Refining
- The Application of Sugar
- Agave
- Glucose/Dextrose
- Honey
- Malt
- Maple Syrup (ADD US)
- Sugar Substitutes (ADD US)
Understanding Ingredients: Leavening Agents
- Catalysis
- Introduction to Leavening Agents
- Yeast
- The Functions of Yeast
- Using Yeast in Baking
- Introduction to Acid- bases
- Brønsted-Lowry Acids and Bases
- pH and pOH
- Baking Powder
- Sodium Bicarbonate
- Ammonium Bicarbonate
- Water Hardness and pH
Understanding Ingredients: Dairy Products
- Introduction to Dairy Products
- Milk
- Milk Products ADD US
- Milk in bread baking
- Yogurt
- Lactose
- Cheese
Understanding Ingredients: Eggs
- Eggs Grade (ADD US)
- Composition and Nutrition
- Egg Products
- The Function of Eggs
- Storing Eggs
Chocolate
- From the Cocoa Bean to the Finished Chocolate
- Chocolate Produced for the Baking Industry
- Couverture
- Definitions and Regulations (ADD US)
Understanding Ingredients: Spices
- Elements of Taste
- Introduction to Salt
- Types of Salt
- Functions of Salt in Baking
- Using Salt in Fermented Doughs
- Storing Salt
- Introduction to Spices and Other Flavorings
- Seasoning and Flavoring
- Herbs
- Spices
- Flavorings in Baking
Appendix
About the Book:
Sorangel Rodriguez-Velazquez is a Professorial Lecturer in Department of Chemistry at American University.
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