This week Reactions is talking about the science of pizza. Delicious chemistry!

Whether it’s a plain cheese, a deep-dish stacked with meats or a thin-crust veggie delight, there’s just something about pizza that makes it delicious. There’s a lot of chemistry that goes into everything from dough to sauce to toppings to, of course, cheese. There’s also a very specific chemical reaction at work on every single slice, no matter what toppings you choose.

It’s called the Maillard Reaction, and it’s what causes the browning of the dough and toppings, as well as the release of some delicious compounds.

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[Oops alert! Casein is spelled incorrectly at 2:26. Thanks to @Kyle Ta for catching that!]

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