Tag: Cooking science

According to the National Institutes of Health, wheat flour is composed of roughly 70-75% starch, making it the primary component by mass. So, while the question, "Is wheat flour considered a starch?" has a nuanced answer, the reality is that starch is the dominant ingredient within this baking staple.

According to a review of nutrient changes, frying has little to no impact on the overall protein content of food. So, does fried chicken lose protein? The answer is more complex than a simple yes or no, involving water loss and changes to protein quality.

According to nutrition experts, many water-soluble vitamins, like vitamin C and B vitamins, are notoriously sensitive to heat and can be lost during conventional cooking. However, slow cooking offers a distinct advantage by helping to preserve nutrients in food through a gentle, low-temperature process that minimizes damage.

First identified over a century ago by a Japanese biochemist, monosodium glutamate (MSG) is the purest form of umami, the fifth basic taste. This article explores the scientific mechanisms explaining how is MSG a flavor enhancer by stimulating our taste buds and creating a richer, more satisfying eating experience.

Did you know the red liquid in your raw steak isn't blood, but a mixture of water and a protein called myoglobin? This article explores the truth about myoglobin in steak and its health implications for your diet, confirming it provides a valuable source of iron.

According to research published in the *Nutrition Journal*, the high viscosity created by oat beta-glucan is linked to significant health benefits, including lower cholesterol and improved satiety. Understanding this unique property reveals why your morning bowl has that characteristic thick, creamy texture.

Despite popular rumors and wishful thinking, the carbohydrate content of white bread does not significantly decrease when it is toasted. The toasting process primarily removes moisture and triggers chemical reactions that alter the starch structure, but the total carbohydrate count remains essentially the same. This article delves into the science behind this common belief to explain exactly what happens to your slice of bread.

According to nutrition experts, cooked meat can weigh approximately 25% less than its raw counterpart. Grilling causes meat to lose weight primarily due to moisture evaporation and fat rendering, a natural process that affects the final cooked weight and portion size.

The Maillard reaction is a complex chemical process responsible for the delectable browning and rich flavors of cooked foods, from seared steak to toasted bread. While it dramatically changes taste and aroma, its effect on a food's calorie count is a common point of confusion among home cooks and nutrition enthusiasts.

According to scientific research, a key biological feature that kiwi and pineapple share is the presence of potent proteolytic enzymes. This means the main thing that kiwi and pineapple have in common is a group of protein-digesting compounds, which are responsible for many of their unique health benefits and culinary uses.