Description
Plant-based and vegan cooking focuses on transforming plant proteins, starches, and fats through heat, pressure, and fermentation to enhance flavor, texture, and nutritional bioavailability.
Technical
Heat denatures plant proteins (60–70 °C) forming stable aggregates that improve texture in tofu and seitan. Starch gelatinization (65–70 °C) increases viscosity and reduces digestibility. Maillard browning (140–165 °C) generates melanoidins for flavor while potentially forming acrylamide. Fermentation (30–35 °C) converts isoflavones to aglycones, boosting bioavailability. High-pressure processing (600 psi) inactivates lipases in plant milks without protein denaturation.
Science
Primary Reaction
Protein denaturation, starch gelatinization, Maillard browning, fermentation, lipid oxidation
Sensory Profile
Aroma ()