How is food cooked on molecular level?

Question

I meen what hapens with moleculas that thay become suitble for eating.
Thanks

Answer 1

Most of the chemistry involved in cooking has little to do with making the food suitable for eating. Most is involved with making the food taste better or give it better texture or smell to make it more appetizing.

If, for example you look at boiling a hen's egg (really simple cooking) the hardening of the egg white and yolk due to the heat denaturing of the proteins may have a minimal effect on making it more digestible, but makes it look more edible.

Cooking meat using heat will also denature some of the proteins, but the additional improvement in texture and aroma improve flavor.

The yeast used in bread making adds leavening, giving it a light fluffy texture. This does allow for better surface area for the amylase in the saliva to start breaking the bread starch into glucose units.

Raw fruits and vegetables are readily digested and cooking may only detract from their value as food.