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Explain 'THE CHEMICAL CHANGES OF FOOD'?

Cooking brings about chemical changes in food. The texture and taste changes when food is cooked. Baking powder contains sodium hydrogencarbonate. This breaks down when heated, releasing carbon dioxide that helps cake mixtures to rise during baking.

Food additives are included in food to improve their shelf-life, appearance and flavour. Antioxidants such as ascorbic acid prevent food from going off by reacting with oxygen. Emulsifiers help oil and water to mix.
Cooking involves chemical changes:

  • new substances are made
  • the process is irreversible
  •  an energy change occurs.


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