Biochemistry

Changes in the composition of the products and the physico-chemical characteristics of proteins also occur with this type of preservation, such as pickling. It is made by adding acetic acid, sugar, salt and spices to cooked, fried or raw foods. In the process of marinade ripening, the substances dissolved in the cell sap pass into the fill, and its components diffuse into the product due to the increase in the permeability of cell membranes. To preserve grapes, sulfur dioxide is successfully used , which suppresses the activity of enzymes of microorganisms that live on the surface of fruits. Drying as one of the most effective methods of preserving food is widely used in food production. If it is produced at a high temperature, carbohydrate caramelization, melanoidization processes can occur, which leads to a decrease in the amount of lysine available for human assimilation. Freeze- drying is becoming increasingly recognized - freezing food in a vacuum. This method is the most gentle. Before drying, some fruits are subjected to sulfitation (treatment with sodium hydrosulfite) to prevent the browning that occurs as a result of the interaction of carbohydrates with some components of the products, as well as under the influence of oxidative enzymes. Hydrosulfite retains vitamin C in the fruit, but destroys vitamin В i . Slow drying in air at a temperature not exceeding 30 ° C is used to obtain dried foods. They have a characteristic taste and aroma due to the influence of enzymes on proteins and lipids. Proteins are denaturing, while fats soak a lot of product. During the technological processing of food raw materials, the composition of the products included in them changes, the substances become available for human digestive enzymes. A number of biochemical processes occur during the preparation of the test . This creates the conditions for alcohol fermentation added to the flour yeast that break down sugar in it and test. An additional source of glucose for feeding yeast is starch, which is hydrolyzed under the influence of flour amylase. Formed Maltose split Malt and Zoe contained in yeast. The carbon dioxide released as a result of fermentation is retained in the dough due to the presence of gluten in the latter. It is a complex of proteins: glutelins and protamines. Gluten is the basis of an elastic elastic frame, which is needed to form a volume of bread. Under the influence of subsequent heat treatment, the proteins coagulate, which fixes the skeleton formed from them as a result of an increase in the volume of dough due to the presence of CO 2 . During the fermentation process, a number of aromatic substances appear in the dough', organic acids, aldehydes, esters, including furfural and hydroxymethyl furfural. The sources of the latter are pentoses. 304