carbohydrates Flashcards
What is raffinose ?
trisaccharide : galactose, glucose and fructose
What is stachyose ?
glucose, fructose and two galactose
When you want to make a caramel flavor, you use a ___ solution
sucrose
When you want to make a caramel color, you use a ___ solution
glucose
2 aminoketones will give a ___
pyrazine
the more a sugar is ____ the more it will be sweet
soluble
how can you mix prevent the crystallization
mix the sugars
****what can you do if you want to minimize the browning you use ____ in your maillard reaction
sucrose
T or F : the sugar alcohol are more sweet than sucrose or glucose
false, they are less sweet
what is the only sugar alcohol with a sweetness comparable to sucrose
xylitol
the ____ is hydrogenated to form xylitol
xylose
___ is the polymer of xylose
xylan
In amylopectine, every ____ glucoses molecules, there will be a a glucose that has two glycosidic bonds (one in the 1-4 and one in the 1-6)
12-20
____ (starch) is more soluble in water
amylopectin
Loss of granular integrity generally occurs between _____ gelatinization temperature is a function of the starch source.
60˚C and 70˚C