The browning of bread after we bake it is attributable to the caramelization of the carbohydrates. Starches tend to act like sponges, soaking up water and expanding in size, as when rice or pasta noodles expand when we cook them. When you odor the aroma of food cooking, you’re smelling the flavour compounds evaporating into the air. Interestingly, other proteins, particularly the collagens that make up cartilage and other connective tissues in meats, may be made to break down by cooking. Tough meats like oxtails and lamb shanks turn into extremely tender when cooked slowly utilizing moist heat cooking strategies like a long braise. For an outline of the processes of absorption and utilization of food, see diet; diet, human; digestion; and digestive system, human.
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