Section 2: Food Science - Chapter 4: Functional and chemical properties of food - 2: Carbohydrates
- Created by: erp2002
- Created on: 12-06-17 18:03
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- Gelatinisation:
- Starch is found in small small packets (granules)
- Starch granules sink to the bottom of cold liquids
- When heated to 60°C starch granules absorb water and swell up
- At 80°C starch granules are very swollen and start to burst, letting starch out into the liquid
- The starch molecules form a 3D structure that traps water
- At 100°C the liquid completely thickens - it has gelatinised
- As it…
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