What You Need to Know
Chopping exposes polyphenol oxidase to substrates, accelerating enzymatic browning; slicing at a 45° angle preserves cell integrity in delicate proteins; grinding generates frictional heat that can raise internal temperatures, affecting microbial safety; over‑grinding starches induces gelatinization above 60 °C; dry grinding of nuts releases free amino acids that become Maillard precursors during roasting.
The Science
Primary Reaction
Enzymatic browning, Maillard reaction, gelatinization