Frederic Melton
Pizza is a delicious dish of Italian origin that consists of a flat-based round dough baked with toppings of tomato sauce and cheese, typically added with meat or vegetables. The process of cooking and eating a pizza involves both physical and chemical changes. The physical changes include tearing, chewing, and breaking down the food into smaller pieces. The chemical changes occur during the process of digestion, where enzymes and acids break down the complex molecules in the pizza into simpler forms that can be absorbed by the body for energy and nutrients. In addition, the Maillard reaction, a chemical process that occurs when food is cooked at high temperatures, results in a change in color and flavor, enhancing the flavor and texture of the pizza toppings.
| Characteristics | Values |
|---|---|
| Physical Change | A change in the state of matter. For example, when a block of cheese is grated for pizza. |
| Chemical Change | A change in what something is made of. For instance, the Maillard reaction, a chemical process that occurs when food is cooked at high temperatures, resulting in a change in color and flavor. |
| Reversibility | Physical changes can be easily reversed, whereas chemical changes cannot. |
| Examples in Pizza Cooking | Grating cheese for pizza is a physical change. The Maillard reaction, which occurs when pizza is cooked at high temperatures, is a chemical change. |
| Examples in Pizza Eating | Chewing pizza is a physical change, while digestion in the stomach is a chemical change. |
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What You'll Learn
The Maillard reaction: browning of cheese and dough
The Maillard reaction is a cornerstone of culinary creativity, transforming simple ingredients into mouthwatering dishes. This chemical process occurs when amino acids (the building blocks of proteins) and reducing sugars combine under heat. The Maillard reaction is responsible for the browning of cheese and dough in a pizza and gives it a golden-brown colour and a complex variety of aromas and flavours.
The basic chemistry of the Maillard reaction involves the carbonyl group of the sugar reacting with the amino group of the amino acid. This reaction produces water and other intermediates, which undergo multiple rearrangements. These rearrangements can be from the Amadori rearrangement to short-chain hydrolytic fission, which leads to deoxyhexodiulose and other aroma, flavour, and colour compounds. The more the item is browned, the more diverse the flavonoids that are produced. However, overdoing the reaction can lead to toxic byproducts, such as those found in burnt foods.
The Maillard reaction occurs at temperatures above 140°C (284°F) or 300°F according to another source, and is responsible for the browning of the crust on baked goods. The reaction is more likely to occur at higher temperatures and in the presence of moisture. The dough used in Neapolitan pizza contains a high amount of water, which, when evaporated, absorbs a lot of thermal energy and keeps the dough at a lower temperature than the cooking environment. This prevents the dough from burning even though it is exposed to temperatures above 400°C.
The rate of browning in cheese will depend on the type of cheese and its moisture content. The browning effect in cheese occurs when the cheese used has excessive amounts of lactose or galactose (other reducing sugars). Lactose is a disaccharide composed of two monosaccharides: glucose and galactose. In the mozzarella production process, the level of these sugars is usually reduced by the fermentation of microorganisms that eliminate glucose.
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Melting cheese: binding toppings together
Melting cheese is a crucial step in making a delicious pizza. It not only helps bind the toppings together but also adds flavour and texture to the dish. The process of cheese binding is a fascinating phenomenon that occurs when cheese melts and forms a cohesive, stretchy substance. This property is essential for creating various culinary delights, from grilled cheese sandwiches to pizzas.
The binding of cheese is influenced by several factors, including the type of cheese, temperature, moisture content, pH, and additives. Different cheeses have varying amounts of casein proteins, fats, and moisture, which all impact their binding properties. For example, aged cheeses tend to have tighter protein clumps, making them less effective at binding fat and water together smoothly. On the other hand, excessive heat can cook off the water content, causing the milk proteins to shrink and brown, and the fat molecules to separate.
To achieve optimal binding, it is recommended to use a cheese with high protein content, melt the cheese gradually over low heat, and avoid adding excess moisture. Moisture plays a crucial role in cheese binding, as it affects the melting point and the ability of proteins to form bonds. Excess moisture can hinder bond formation, resulting in runny or separated cheese, while too little moisture can make the cheese brittle and hinder proper binding.
Additionally, the temperature at which the cheese is melted affects protein bond formation. As the temperature rises, the fat molecules begin to melt and disrupt the casein protein network, allowing the proteins to rearrange into a more flexible structure and interact with each other to form bonds. The pH of the cheese, or its acidity and alkalinity, can also impact binding, with some additives, such as calcium chloride, enhancing binding properties.
Understanding the science behind cheese binding and the factors that influence it can help chefs manipulate these variables to create a wide array of culinary delights, ensuring that the toppings on their pizzas are bound together perfectly.
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Dough rising: yeast and carbon dioxide
The process of making a pizza involves a series of chemical reactions that contribute to the final product's flavour, texture, and appearance. One of the key steps in achieving the perfect pizza is allowing the dough to rise, which is made possible by yeast and the production of carbon dioxide.
Yeast is a microorganism that plays a crucial role in pizza dough preparation. When mixed with warm water and flour, yeast begins to feed on the sugars present in the flour, breaking them down into carbon dioxide gas and alcohol (ethanol). This process, known as fermentation, causes the dough to rise and gives it a light and fluffy texture. The carbon dioxide forms gas bubbles in the dough, which expand and move as the dough warms and bakes in the oven, resulting in a desired aerated bread structure.
The role of yeast in dough rising is complex and involves two stages of fermentation. Initially, there is a short aerobic stage where oxygen from the bubbles is consumed, followed by a longer anaerobic stage where the yeast metabolises sugars in the dough. During this process, yeast breaks down glucose, converting it into carbon dioxide and ethanol in equal parts. As the dough temperature increases, the gases are forced out of solution, inflating the gas bubbles and contributing to the expansion of the dough.
Allowing the dough to rise longer than normal is recommended for achieving the best-tasting pizza base. This is because the extended fermentation process allows for the development of flavour and texture. The carbon dioxide produced during fermentation not only contributes to the rise of the dough but also helps maintain its fluffy texture during baking.
In summary, the process of dough rising involves the interaction of yeast with warm water and flour, resulting in the production of carbon dioxide gas and ethanol through fermentation. This leads to the expansion of the dough and the creation of a light and airy texture, which is essential for the desired quality of the final pizza product.
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Caramelization: sugars heated to high temperatures
The process of cooking a cheese pizza involves a series of chemical reactions that contribute to the final product's flavour, texture, and appearance. One notable reaction is the Maillard reaction, which occurs when amino acids and sugars in food react with heat, resulting in a change in colour and flavour. This reaction is responsible for the browning and savoury flavour of grilled meats and the golden-brown colour of crispy crusts on baked goods.
Now, let's focus on the topic of caramelization:
Caramelization is a chemical reaction that occurs when sugars are exposed to high temperatures, resulting in a change in colour and flavour. This process is commonly associated with the distinctive sweetness and golden-brown colour of caramel. When sugars are heated, their chemical bonds break down and reform into new, more complex compounds. These compounds give caramel its characteristic flavour and colour.
The rate of caramelization depends on several factors, including the type and amount of sugar present, as well as the cooking temperature and time. Different types of sugars have their own unique reaction temperatures. For example, the caramelization of fructose starts at 110°C, resulting in a darker colour in baked goods made with honey or fructose syrup. On the other hand, sucrose (table sugar) undergoes a process that includes melting, foaming (boiling), and then decomposition into glucose and fructose. This is followed by a condensation step, where the individual sugars lose water and react with each other to form new compounds.
Caramelization is not limited to pure sugars but also occurs in foods with natural sugars, such as onions. When fried, onions turn from white to a golden brown colour due to the caramelization of their natural sugars. The process also produces various flavour elements, such as butterscotch, nutty, and toasty flavours. Additionally, the browning of certain vegetables, like carrots, involves both caramelization and the Maillard reaction, as they contain both sugars and amino acids.
In the context of pizza, caramelization can occur in some toppings when exposed to high heat. This process contributes to the flavour and texture of the toppings, enhancing the overall taste experience of the pizza.
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Physical changes: chewing, tearing, and breaking down food
The process of digestion involves both physical and chemical changes. Physical digestion, or mechanical digestion, involves the physical breakdown of food into smaller pieces. This process begins in the mouth, where the teeth tear and chew food into smaller particles that can be more easily swallowed and moved through the oesophagus into the stomach. Chewing also mixes the food with saliva, which contains enzymes that begin to chemically break down starches in the food.
The salivary glands in the mouth produce saliva, a digestive juice that moistens food, aiding its passage through the oesophagus into the stomach. Saliva also contains an enzyme that breaks down starches into smaller sugar molecules. This process of starch hydrolysis is an example of a chemical change, as the food undergoes a change in its chemical composition and new, smaller substances are formed.
Once food is swallowed, peristalsis, or the rolling and churning motions of the stomach, further breaks down the food into smaller pieces. These motions also help to mix the food with gastric juices and other fluids that are necessary for chemical digestion. The stomach releases these gastric juices, which contain enzymes that continue the process of chemically breaking down food into smaller molecules that the body can use.
Overall, the process of chewing, tearing, and breaking down food involves both physical and chemical changes. While the mechanical process of chewing and tearing food is a physical change, the chemical breakdown of food by enzymes in the saliva and gastric juices represents a chemical change.
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Frequently asked questions
A physical change is a change in the state of matter. For example, when ice cream melts on a hot day, it changes from a solid to a liquid. Physical changes can usually be reversed.
A chemical change is when something's structure is altered, and it becomes something else. This type of change cannot be reversed. One clue that a chemical change has occurred is the presence of gas.
When a cheese pizza is cooked, a chemical reaction called the Maillard reaction takes place. This reaction occurs when amino acids and sugars in the dough and cheese react with heat, resulting in a change in colour and flavour. This process is what gives the pizza its distinctive savoury taste.
When a person eats a cheese pizza, they physically change it by chewing, tearing, and breaking it down into smaller pieces. This transformation does not change the chemical structure of the ingredients.
