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让批萨如此美味的化学反应
Pizza is, without a doubt, the food of the gods.
毫无疑问，批萨是神一般的食物。
Whether you keep it simple with a New York-style slice of cheese or go for Chicago deep dish loaded with ingredients, all pizzas deliver devine,rich, cheesy, mouth-watering experiences that hustle your brain’s pleasure centers into overdrive.
无论是非常简单的纽约风格的批萨，只是一片奶酪，或者芝加哥风格，把批萨放在深深的盘子里，装满各种材料，所有批萨都有干酪的味道，批萨每次上桌都会让你垂涎三尺，刺激你的大脑欢愉中枢快速运转。
Although the ingredients may change,all pizza tastes delicious thanks to a complex chemical symphony of flavor and texture.
尽管材料可能会变化，由于面粉和纹理的化学反应，所有批萨吃上去都非常美味。
Today on Reactions, we want to give you lesson in chemistry to help better explain the profound beauty found deep within your favorite pie.
在今天的节目中，我们来讲解一下相关的化学知识，让你更好地理解你最喜爱的批萨背后深刻的化学美学。
So let’s start with the dough.
让我们先从生面团开始。
Pizza dough is pretty easy to make and has the base ingredients of flour, salt, yeast, and warm water.
面团非常容易制作，最基本的成分就是面粉，盐，酵母和温水。
The yeast is actually a living, single celled fungus that you buy at the store in a dormant state.
酵母实际上是一种活的单细胞真菌，可以在商店购买休眠状态的酵母。
It’s normally just called baker’s yeast, but that’s just laymen’s speak for saccharomyces cerevisiae.
通常被称作面包酵母，但是这只是外行人对酿酒酵母的说法。
When all of these ingredients are mixed together,and the yeast is hit with warm water,it wakes right on up and starts to break down complex sugars found in the flour, spitting out carbon dioxide in return, and ultimately making the dough rise.
当所有成分都混合起来，酵母遇上温水就会马上苏醒，开始分解面粉中复杂的糖类，形成二氧化碳，最终让面团发起来。
Once the dough is fully risen and formed into a pizza shape, the sauce is then added.
当面团完全发起来之后，制作成批萨的形状，然后加入酱汁。
Of course, there are all kinds of sauces but all tomato-based ones have one thing in common – acidity.
当然，酱汁有许多种类，但是含有番茄的酱汁是最常见的，那就是酸性酱汁。
Tomatoes are naturally between 4.0 and 4.6 on the pH scale, but canned tomatoes can be even lower.
番茄的pH值介于4.0至4.6之间，但是罐装番茄的pH值会更低。
This is why some people out there end up getting acid reflux from overconsumption of pizza.
这就是人们吃太多批萨后出现酸回流的原因。
To balance out an overly acidic pizza sauce,some people add a tiny pinch of baking soda,which is basic, making it an antacid which helps neutralize the acid burn.
为了平衡过酸的批萨酱汁，一些人会加入少量碱性的苏打粉，作为防酸剂，帮助缓解烧灼感。
On the topic of acids, let’s get to cheese. Cheese is basically a byproduct of adding acid to milk.Milk is made up of proteins called casein and whey, as well as fats.
说到酸，让我们来了解一下奶酪。奶酪是向牛奶中加入酸后的副产品。牛奶由一种叫做酪蛋白的蛋白质，乳清和脂肪构成。
When acids are added, the casein coagulates to form cheese, and separates from the whey protein.
加入酸之后，酪蛋白会凝结，形成奶酪，从乳清蛋白中分离出来。
To make the cheese stronger, cheese makers add rennin which helps to keep the casein molecules bound tightly together.
为了让奶酪更加坚固，奶酪制作者会加入一些高血压蛋白原酶，保持酪蛋白分子仅仅地连在一起。
Cheese has historically been used as a way to preserve dairy, but what makes the pizza maker cheese of choice - mozzarella different is that it’s best eaten freshly made.
历史上，奶酪经常被用作保存奶制品的方法，但是让意大利马苏里拉干酪成为批萨制作者最佳选择的原因是，新鲜制作的最好吃。
It is a super moist, soft cheese, which basically means that when it’s heated up, it gets really stretchy and adds and awesome texture and mouth feel to your pie.
意大利干酪是非常湿润，非常柔软的奶酪，这意味着当你加热的时候会变得非常有弹性，更有纹理，口感更佳。
With the basics of pizza down, any pizza maestro can finish their symphony off with their own personalized mix of toppings. Different folks,different strokes, but the final step and most important is what goes on in the oven,the place where all toppings become equals.
了解了关于批萨的基本知识，任何批萨大师都可以用个性的配料完成自己的作品。不同的人有不同的爱好，但是最后一步，也是最重要的就是进烤箱，在这里，所有配料都是平等的。
The first thing to be affected is the cheese.
首先受到影响的就是奶酪。
When cheese meets heat, the fats in the cheese change from solid to liquid, mozzarella stays nice and stringy, because calcium ions help to hold all of the casein proteins together.
当奶酪遇热时，奶酪中的脂肪从固态变为液态，意大利马苏里拉干酪仍然保持完好和粘性，因为钙离子让所有乳清蛋白固定在一起。
Calcium, good for your bones and good for your mozzarella.
钙不仅对骨骼很好，对意大利马苏里拉干酪也很好。
Then, when the pizza starts to properly cook,the holy grail of culinary chemical reactions begins: the maillard reaction.
当批萨开始正确烘烤时，盛大的烹饪化学反应就开始了，那就是酶勒反应。
At temperatures above 140°C, sugars react with amino acids to create flavor compounds that give food that distinct, bold, cooked flavor.
当温度达到140摄氏度以上时，糖和氨基酸发生反应，形成让食物有着烹饪后的独特味道的化合物。
It also is known as the browning reaction and it happens on the crust, toppings and cheese, but to add to pizza’s complexity, under the sauce and toppings, the dough is left very soft and moist to give every bite an interesting mixed texture.
这个过程也叫做褐变反应，发生在批萨的外壳，配料和奶酪上，但是让批萨的口味更复杂的是，在酱汁和配料下，面粉仍然非常柔软湿润，每一口的口感都非常美妙。
