What You Need to Know
The high‑temperature baking of Neapolitan pizza triggers rapid Maillard reactions and starch gelatinization, producing a leopard‑spot char and chewy crust. Lower‑temperature New‑York pizza allows slower moisture loss and gluten development, yielding a crisp yet foldable crust. Comal‑cooked corn tortillas undergo partial starch gelatinization and surface Maillard crusting, enhancing flexibility and flavor. Simmering chicken tikka masala denatures myofibrillar proteins while extracting capsaicin and curcumin, forming an oil‑based emulsion. Gentle boiling of Thai green curry preserves volatile terpenes and emulsifies coconut milk, producing a smooth aromatic sauce.
The Science
Primary Reaction
Maillard reaction, starch gelatinization, protein denaturation, flavor extraction, emulsion formation