Changing properties- Carbohydrates pg 29

Question 1

what does starch gelatinisation do

Answer 1

-thickens liquids
-helps to thicken foods containing starch, e.g sauces, custards, gravies

Question 2

state what happens when starch granules are first mixed with liquid

Answer 2

-they become suspended in it,
-if you dont stir the liquid the granules will sink to the bottom

Question 3

what happens when granules are heated with water

Answer 3

-bonds between starch molecules start to break allowing water molecules to enter

Question 4

when does dextrinisation occur

Answer 4

when starch is exposed to dry heat
-e.g when biscuits are baked the starch molecules in the food break down into smaller molecules called dextrins

Question 5

what is the break down of starchy foods called

Answer 5

dextrinisation
-it gives foods a browner colour and crispier texture as well as different taste
-e.g bread and toast

Question 6

when sugars heated what happens

Answer 6

-it caramelises
they break down when reaching a high temperature, causing sugar to turn brown and change flavour

Question 7

Name the stages that sugar goes through

Answer 7

-at first the liquids running and has a very sweet taste

-then as time passes it becomes more like smooth caramel

-eventually it turns harder and when it cools it becomes more like candy

Question 8

what helps to avoid sugar burning

Answer 8

-adding water in the early stages of heating

Question 9

Name 3 process how to change carbohydrates

Answer 9

-gelatinisation
-carmelisation
-dextrinisation