Laboratory in the kitchen: what happens to food during frying

© Depositphotos / stevemcСтейк on fireLaboratory in the kitchen: what happens to food during frying© Depositphotos / stevemc

Probably one day, primitive man left a piece of raw meat near the fire and found that it exudes a pleasant aroma, and the taste was much better. Of course, people really are «introduced» meat with fire, no one knows for sure. But the fact remains — a large part of heat-processed foods are much tastier raw.

Although fried, boiled and baked food people consumed nearly two million years, an explanation of why cooked by the heat treatment of meals you receive taste good, was found only in the last century.

In 1912 French chemist Louis Camille Maillard studied the interaction between amino acids and dietary sugars, glucose and fructose. In the course of the experiment a few hours it was boiling water-sugar solutions with amino acids and found that in the mixture formed some connections yellow-brown color. This process was later called the Maillard reaction, and it occurs under the influence of high temperature on different products.

As a result of numerous processes in the course of the Maillard reaction formed a whole bunch of products with different structures. They are responsible for the formation of color, aroma and taste of products subjected to heat treatment. This reaction is accelerated with increasing temperature and therefore flows intensely in cooking, frying and baking.

Chemical fact melanoidins are a wide range of irregular polymers (groups of atoms they are chaotic) enemies. The mechanism of their formation is quite complicated and not fully understood — too many intermediates that interact with each other and with the original substances.

Education melanoidins is accompanied by the appearance of numerous aromatic substances. Roasted coffee smells like 2-furylmethanol, grilled meat — 2-acetyl-2-thiazoline, baked bread and biscuit — Malcolm. Of course, a certain smell can answer more than hundreds of connections, but some of them are «primary» fragrance. It melanoidins create a dark color for certain varieties of beer.

The question arises: why food does not acquire a darker color when cooked? It’s simple — the water keeps the food warm up to a sufficient temperature for rapid reaction Maillard. The exceptions are the cases when the process goes in alkaline media or at higher concentrations of substances and for a long time.

© Flickr / giotseХлебLaboratory in the kitchen: what happens to food during frying© Flickr / giotseХлеб

Our addiction to cooked food is determined not only by personal taste preferences, but also genetics. The fact that thermally processed foods are digested easier than raw. Scientists have proved that introduction in a diet of roast meat has led to a surge of mental activity. One did not have to constantly look for food to obtain enough calories to survive, as it is still doing the wild monkey. But now, in the absence of the need to constantly forage for food, we can quite afford a rare steak or raw tuna fillet.