On Food and Cooking - Study Guide The Four Basic Food Molecules Summary & Analysis

Harold McGee
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There are four basic food molecules, those of water, fats and oils, carbohydrates and proteins. Water is found in almost all living things, and bonds well to itself. Fats and oils do not mix with water, provide high flavors and tenderization, include beta-carotene, vitamin E, cholesterol and wax, all of which are required for human health. Carbohydrates include sugars and oliosaccharides, which are tasteless, but indigestible, so cause gases to accumulate in the colon. Proteins are comprised of acids, peptides and enzymes which contribute much of the flavor of foods, as well as cause the primary reactions that allow food to be cooked, browned, and fermented.

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This section contains 113 words
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