Starch gelatinisation Starch gelatinisation is the fundamental physical change that thickens sauces, binds batters and gives cooked grains their mouthfeel. When starch granules are heated in water, they absorb liquid, swell and—once a critical temperature range is reached—lose crystalline order. Amylose leaches out and amylopectin swells, increasing viscosity and forming a semirigid gel upon cooling. Key variables are starch type, concentration, heating profile and shear. Pot

Protein denaturation in eggs Egg protein denaturation is a predictable structural transition chefs exploit for coagulation, emulsification and texture setting. Native egg proteins—ovalbumin, ovotransferrin and others—have folded tertiary structures; heating or mechanical shear unfolds these proteins, exposing hydrophobic regions and reactive amino acids so they form new intermolecular bonds and a network that traps water.Denaturation is influenced by temperature ramp, salt, p

Most people see a deep brown crust and call it “caramelised.” Technically, that is often wrong. **A Maillard crust is not the same as caramelisation.** The Maillard reaction occurs when **amino acids and reducing sugars** react under heat. It creates hundreds of new flavour and aroma compounds, producing notes that can be roasted, nutty, savoury, meaty, toasted, or intensely complex. This is what helps give a properly seared steak, roasted coffee, toasted bread, fried chicken

Most people see a deep brown crust and call it “caramelised.” Technically, that is often wrong. **A Maillard crust is not the same as caramelisation.** The Maillard reaction occurs when **amino acids and reducing sugars** react under heat. It creates hundreds of new flavour and aroma compounds, producing notes that can be roasted, nutty, savoury, meaty, toasted, or intensely complex. This is what helps give a properly seared steak, roasted coffee, toasted bread, fried chicken