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rec food.cooking Many plant foods, in particular vegetables, maintain their rigidity by the incorporation of polysaccharides such as cellulose and pectin in the plant walls. As with the degradation of starch, cellulose and pectin can also be broken down into their monosaccharide constituents during cooking, resulting in the substantial softening of foods containing these polysaccharides. Conversely, protein denaturisation can also cause the formation of softer textures. For example, the protein collagen, which is the major component of the connective tissue in meat, has a tough, chewy texture. However, during cooking, the weak hydrogen bonds are broken and the protein begins…