Protein Coagulation and Denaturation
Students will examine the physical and chemical changes in proteins during food preparation. The focus will be on denaturation, coagulation, and the Maillard reaction.
About This Topic
Students will examine the physical and chemical changes in proteins during food preparation. The focus will be on denaturation, coagulation, and the Maillard reaction.
Key Questions
- What causes proteins to denature?
- How is coagulation applied in everyday cooking?
- What role does the Maillard reaction play in food flavour and colour?
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