hemicelluloses

This is because as the temperature falls below 160° F the fungi re-invade from the cooler regions of the heap and attack less reactive compounds such as hemicelluloses and cellulose, breaking them down into simpler sugar compounds, which become available for all the other microorganisms.

Chapter 4 1993

Because the curd is developmentally immature, it remains relatively unfibrous and rich in cell-wall pectins and hemicelluloses (p. 265), and so can be pureed to a very fine, creamy consistency (and if overcooked whole, it readily turns to mush).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Acids make the cell-wall hemicelluloses more stable and less dissolvable; sugar helps reinforce cell-wall structure and slows the swelling of the starch granules; and calcium cross-links and reinforces cell-wall pectins.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Fruit cooked in a sugar syrup remains relatively firm and maintains its shape thanks to the interaction of sugar molecules with the cell-wall hemicelluloses and pectins.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Acidic cooking liquids slow the dissolving of cell-wall hemicelluloses and therefore the softening process, while alkaline cooking water has the reverse effect.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Baking soda at 0.5% 1 teaspoon/qt can reduce the cooking time by nearly 75%; it contains sodium and in addition is alkaline, which facilitates the dissolving of the cell-wall hemicelluloses.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Their high levels of viscous plant carbohydrates, mainly pectins and hemicelluloses, bind water and also interrupt the gluten and starch networks.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The solids in tomatoes are about two-thirds flavorful sugars and organic acids, and 20% cell-wall carbohydrates that have some thickening power 10% cellulose, and 5% each pectin and hemicelluloses.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

One group is the hemicelluloses, which form strengthening cross-links between celluloses.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Table salt in neutral cooking water speeds vegetable softening, apparently because its sodium ions displace the calcium ions that cross-link and anchor the cement molecules in the fruit and vegetable cell walls, thus breaking the cross-links and helping to dissolve the hemicelluloses.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004