India’s Main Residence Food App
For instance, the protein collagen, which is the major element of the connective tissue in meat, has a troublesome, chewy texture. However, during cooking, the weak hydrogen bonds are broken and the protein begins to decompose and react with water molecules to form gelatine. This tenderises the meat, giving it a softer, more palatable texture. Similar to caramelisation, hundreds of different flavour compounds are generated through the Maillard Reaction, the forms of that are highly dependant on the food being cooked. For example, the Maillard Reaction is responsible for producing many sulphur containing compounds, which …
