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Enzyme

Also searched as: enzymes, ferment

In short: A protein that, like tiny scissors or a tool, rebuilds substances in food without being used up itself. Heat switches it off.

Picture it

Like a worker on an assembly line who makes the same move over and over until someone sends them home.

Related entries
Enzymatic browningAutolyseVegetables soften (pectin breakdown)Blanching and refreshingPineapple, kiwi and papaya cut up proteinAgeing meat: why aged meat is more tenderAmylase: starch turns into sugarMaking mustard
Sources
  • Harold McGee: On Food and Cooking (2004)
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