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level: Changing properties of carbohydrate

Questions and Answers List

level questions: Changing properties of carbohydrate

QuestionAnswer
what are 3 ways of changing properties in carbohydrates?dextrinisation, starch gelatinisation, caramelisation
what is dextrinisation?a process of starch molecules breaking down into dextrins when starchy food are exposed to high heat
what does dextrinisation do to food?it causes food to brown, have crispier texture and change taste
what is caramelisationwhen sugar molecules are exposed to high heat, they break down. sugar browns and flavor change
describe the process of carmelisation1. initial liquid is sweet and runny 2. liquid thickens and develops caramel texture 3. liquid hardens and develop candy texture as it cools
what are two examples of caramelisation?creme brulee, shallots
how to avoid burning of caramelize sugar?add water at the start of heating process
what does starch gelatinisation do to food? Give two examples of food that goes through starch gelatanisationit thickens starchy food (sauce, gravy)
how does gelatinisation occur when cooking pasta?strands expand, and become soft and starch releases into liquid
describe the process of starch gelatinization1. starch granules hang in liquid until they're heated 2. the intermolecular bonds break and water is absorbed 3. starch granules expand and swell 4. starch granules burst at 62C-80C 5. starch is released into liquid, liquid thickens by addition of starch