Food Science- Carbohydrates

Question 1

What are the three types of carbohydrates used in food?

Answer 1

Monosaccharides, disaccharides and polysaccharides

Question 2

Explain the term gelatinisation

Answer 2

Process in which a moist heat is applied to a starch, where at 60-70C the starch grains start to swell, at 80C they start to burst. At 100C all of the starch grains have burst and thickened the liquid, creating a thick and glossy sauce.

Question 3

Why is amylose?

Answer 3

The sugar found in starch- causes sauces to thicken and turn cloudy when cooked.

Question 4

What is amylopectin?

Answer 4

It produces a clear gel when it thickens and has the same thickness hot and cold

Question 5

Identify names of some starches used in cooking

Answer 5

Wheat flour, cornflour, arrowroot, potato starch, pasta, rice and barley

Question 6

What can affect gelatinisation from happening?

Answer 6

Amount of liquid, type of starch, temperature, stirring, sugar, acids

Question 7

Define the term dextrinisation

Answer 7

The effect of dry heat on a starch

Question 8

Define the term caramelisation

Answer 8

Caramelisation occurs when sugar is heated to high temperatures (180C) and turns golden brown