Carbohydrates Flashcards
1
Q
What are the two types of carbohydrates?
A
Starch and sugars
2
Q
What are the three functions of starch?
A
Bulking Agent
Thickening Agent
Gelling Agent
3
Q
What are the key temperatures of gelatinisation?
A
60C starch beings to absorb liquid and swell.
80C starch has swollen 5x original, begin to burst.
100*C all starch molecules have burst, gelatinisation is complete.
4
Q
What is a modified or smart starch? Give the two examples.
A
A starch that has been altered to perform additional functions / react to diff processes.
1) thickening : when was is added to pot noodle
2) pre-gelatinised : thicken instant desserts w/o heat - Angel Delight
