Answer: theres alot let me explain...
Explanation:
Protein denaturation is what makes eggs solidify, collagen break down and convert to gelatin in slow-cooked meat, fish and chicken become more opaque, and all meats firm up and change color. This is primarily achieved by applying heat, but can also occur in the presence of acidic and basic ingredients.
The Maillard reaction is the primary effect taking place in “browning”, and produces more flavor compounds, resulting in more complex flavors in food that we generally find enjoyable. It involves reaction between amino acids (proteins) and a certain class of sugars called reducing sugars — mostly the monosaccharides, such as glucose and fructose.
Caramelization is a secondary browning effect that occurs in foods with sugar content, even though all browning is often referred to as “caramelizing”. It mostly takes place at higher temperatures than Maillard reaction (with the notable exception of fructose).
Pyrolysis, or thermal decomposition (chemical breakdown) begins at higher temperatures. While caramelization is technically in this category, the main effect of this reaction is carbonization. This is what we generally mean when we talk about “burning” food, even though no combustion has taken place. It’s also what happens when we cause oil to smoke and darken. In small, controlled amounts, this can still provide desirable flavors, such as char on the outside of meat and contributing to “wok hei” in stir frying — the latter of which does involve some combustion.
Acid-base reactions produce carbon dioxide, which creates the rise in quick breads such as biscuits. These often occur at room temperature, but some also don’t occur until higher temperatures — which is how “double-acting” baking powder works.
Gluten formation occurs when you mix flour and water, resulting in stretchy doughs and fluffy baked goods. This occurs easily at room temperature.
