carbohydrates Flashcards
1
Q
What is dextrinisation?
A
Dextrinisation is the process involving the browning of starch foods when subjected to dry heat.
2
Q
what is gelatinisation?
A
occurs when starch granules are heated in a liquid, causing them to swell and burst, which results in the liquid thickening
3
Q
what is caremlisation?
A
Sugar molecules break down when they reach a high temperature this causes sugar to turn brown and change flavour
4
Q
how do liquid/starch ratios affect viscosity ?
A
When starch granules are heated in excess water, starch granules swell and disrupt upon melting of the structure in the gelatinisation process, resulting in increased solution viscosity.
