Description
A cooking method that uses enzymes to break down proteins, starches, and polysaccharides at controlled temperatures.
Technical
Enzyme-assisted cooking relies on proteases, amylases, and cellulases to selectively hydrolyze peptide, glycosidic, and β‑glucan bonds. The reactions occur below the enzymes’ denaturation threshold (≈70–80 °C), preserving heat‑sensitive nutrients while enhancing texture, flavor release, and digestibility.
Science
Primary Reaction
Hydrolysis of peptide bonds, α‑1,4‑glycosidic bonds, and β‑1,4‑glycosidic bonds
Sensory Profile
Aroma ()
umamisavoryfermentedfreshearthymildly sweetnutty
Origin & History
Civilization
Japanese and Chinese