Carbohydrates

Question 1

What is caramelisation?

Answer 1

Caramelisation occurs when food containing sugar is exposed to 180C of heat, and it changes from a white to a golden brown colour.

Question 2

What is Dextrinisation?

Answer 2

Dextrinisation is when starch is broken down into Dextrin in dry heat, such as under the grill or in the oven

Question 3

What does the term Gelatinisation mean?

Answer 3

Gelatinisation is the process in which moist heat is applied to starch grains, which swell, burst open, releasing amylose which thickens at boiling point (100C)

Question 4

What are the 4 key temperature steps involved in
gelatinisation? (40°C, 60°C, 85°C and 100°C)

Answer 4

1. 40°C the starch granules swell
2. 60°C the starch granules burst releasing amylose and amylopectin and begin to absorb liquid.
3. 85°C the granules will absorb around 5 times their volume of liquid.
4. 100C gelatinisation takes place and the sauce is thick