5 cooking answers · 2 categories
what is…
baking
- What is autolyse in bread baking?
Autolyse is a 20-60 minute rest of flour + water (only) before adding salt or yeast. The flour fully hydrates and enzymes break down starches. Results: better g…
- What is gluten development?
Gluten development is the formation of an elastic protein network from wheat flour proteins (gliadin + glutenin) when mixed with water. The two proteins bond in…
cooking
- What is umami?
Umami is the fifth basic taste — the savory, meaty, deeply satisfying flavor from glutamate amino acid. Detected by tongue receptors (along with sweet, sour, sa…
- What is the Maillard reaction?
The Maillard reaction is a chemical reaction between amino acids + reducing sugars in food, accelerated by heat (250-350°F+). It produces hundreds of flavor com…
- What is pasteurization?
Pasteurization is a heat treatment that kills pathogenic bacteria, yeasts, and molds in food + beverages while preserving flavor + texture. Standard methods: HT…