Chemistry - Cooking food and additives

The protein molecules change shape as a result of the heat energy they absorb. This is called denaturing and it is permanent. Denaturing causes changes in the appearance and texture of the meat and eggs when they are cooked. For example:

• meat becomes firmer and turns from red to brown
• egg white solidifies and becomes white instead of transparent.

Potatoes are a good source of carbohydrate, mainly as a complex carbohydrate called starch. Raw potato is…