Description
Enzyme-based cooking uses specific biocatalysts to modify food macromolecules under controlled conditions.
Technical
Proteases cleave peptide bonds in proteins, amylases hydrolyze starches to sugars, cellulases break down cellulose fibers, lipases esterify fatty acids, and transglutaminases cross-link proteins, all altering texture, flavor, and functional properties without relying solely on heat.
Science
Primary Reaction
Enzymatic hydrolysis, esterification, and cross‑linking
Sensory Profile
Aroma ()
butteryearthyfreshsavorynuttycaramelizedfermented
Origin & History
Civilization
Various cultures (tropical, East Asian, European, modern industrial)