How to Biochemical Processes in Food Production

What You Need to Know

These processes involve reactions such as lactic acid fermentation, enzymatic browning, and the Maillard reaction, which can enhance flavor, texture, and nutritional value, as well as preserve food and extend shelf life. They are crucial in the production of various food products, including fermented vegetables, dairy products, and baked goods.

Steps

1. 1.

   Kimchi (Korea): Lactic acid fermentation creates tangy flavor and preserves vegetables

2. 2.

   Tempeh (Indonesia): Rhizopus mold fermentation binds soybeans into protein-rich cake

3. 3.

   Sourdough bread (Ancient Egypt): Wild yeast fermentation creates characteristic tang and improves digestibility

The Science

Primary Reaction

Enzymatic catalysis

Common Mistakes