| 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 caramelisation | when sugar molecules are exposed to high heat, they break down.
sugar browns and flavor change |
| describe the process of carmelisation | 1. 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 gelatanisation | it 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 gelatinization | 1. 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 |
