pizza

Science says pizza is deliciously
According to the American Chemical Society (ACS), pizza’s pleasing taste comes from special properties in its basic ingredients and a major chemical reaction that takes place when the pie is baked. Most protein-based foods change texture when they are cooked. For example, when you fry an egg, the yolk goes from liquid to solid. But when you cook milk, it stays as a liquid, and to cook milk to make it turn into a solid, you have to add an acid.
🍕To make cheese, an ingredient such as lactic acid, lemon juice or vinegar is typically added to milk to help the proteins start clumping together.
🧀Mozzarella is the most commonly used cheese for pizza; lots of calcium is added to it in the cheese-making process. The real magic happens when the pizza is cooked. In the oven, a chemical reaction takes place known as “Maillard reaction”.
🍬The sugar and the protein are going to react together to make all sorts of flavor compounds. The proteins in the pizza dough and the sugars in the pizza dough react and your pizza dough browns; the sugars and the proteins in your cheese start to react together and they brown also. It’s a very generic sort of chemical reaction that happens everywhere, but it makes the most amazing flavors and aromas.
-by Rachel Nania

pizza