Pizza is popular for a good reason. People are attracted to foods which are rich, complex, fatty and sweet. All of these ingredients are found in pizza. The sauce is sweet, the cheese is rich and the toppings are usually fatty.
The toppings on pizza are also full of glutamate. This compound is found in tomatoes, pepperoni, and sausage. The glutamate in our mouths tells our brains that we should be excited and crave more. This compound makes our mouths water as we anticipate the next bite. For a Pizza Restaurant Dublin, go to https://www.forno500.ie/
There are also combinations of ingredients. The combination of cheese and tomato sauce is like the perfect match. They are both tasty on their own. According to culinary scientists, the flavour compounds in these foods make them even more delicious when consumed together.
The browning of the ingredients in pizza while it is cooking in the oven makes it delicious. Two chemical reactions cause food to turn brown and crisp when cooked.
Caramelisation is the first step, and occurs when sugars within a food turn brown. Sugar is present in most foods. Once foods reach 230° to 320°, sugars start turning brown. Caramel contains thousands of compounds and is one of the most complex foods. Ingredients such as tomatoes and onions caramelise during baking to make them sweet, rich and flavourful. The caramelisation of the dough is responsible for the brown crust.
The “Maillard Reaction” is responsible for the browning of the cheese and meat on your pizza. It is named after French scientist Louis-Camille Maillard. When heated, the amino acids found in foods high in protein such as pepperoni and cheese react with their sugars. Maillard reactions include cheese and pepperoni with curled and crispy edges.
