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Chemical Processes in Food Science
Chemical Processes in Food Science

Chemical Processes in Food Science

Price: $115.00
Item Number: CEV80189
DVD
Topics Include:
• Fermentation
• Leavening
• Retrogradation
• Caramelization
• and Many More!
Cooking is all about chemistry and is nothing more than a series of chemical reactions. This presentation explains the "science" involved in cooking and food preparation. The fermentation process, caramelization, leavening, gelatinization, retrogradation and syneresis are explored, as well as discussing the role starch plays in the cooking process. Collaborator: Mindy Brashears, Ph.D., Texas Tech University.

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