Ever forgot to add the baking powder or baking soda to your recipe? Or used baking soda and baking powder in your cake, only to discover it resulted in a flat cake? Baking powder & baking soda have a crucial...
Category - Food Chemistry Basics
Ever wondered why/how a banana browns, how a piece of meat gets those classic grill marks, why a broccoli is green (and can turn yellow or mushy green), why an orange is orange or how yeast ferments? All of those are questions that can be answered using food chemistry.
Food chemistry studies and analyzes molecules and their transformations/reactions in food.
However, before you can start doing these more complex analyses on your food, it’s useful to have your basics sorted. The articles you will find here do just that.