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Whether it’s a plain cheese, a deep-dish stacked with meats or a thin-crust veggie delight, there’s just something about pizza that makes it delicious. There’s a lot of chemistry that goes into everything from dough to sauce to toppings to, of course, cheese. There’s also a very specific chemical reaction at work on every single slice, no matter what toppings you choose.
It's called the Maillard Reaction, and it's what causes the browning of the dough and toppings, as well as the release of some delicious compounds.
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[Oops alert! Casein is spelled incorrectly at 226. Thanks to @Kyle Ta for catching that!]
Whether it’s a plain cheese, a deep-dish stacked with meats or a thin-crust veggie delight, there’s just something about pizza that makes it delicious. There’s a lot of chemistry that goes into everything from dough to sauce to toppings to, of course, cheese. There’s also a very specific chemical reaction at work on every single slice, no matter what toppings you choose.
It's called the Maillard Reaction, and it's what causes the browning of the dough and toppings, as well as the release of some delicious compounds.
Find us on all these places
Subscribe! bit.ly/ACSReactions
Facebook! facebook.com/ACSReactions
Twitter! twitter.com/ACSReactions
[Oops alert! Casein is spelled incorrectly at 226. Thanks to @Kyle Ta for catching that!]