Working Properties of Carbohydrates and Starch

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What does sugar provide a mixture with?
Sweetness and bulk (also colour)
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How does sugar delay the drying and staling of a baked product?
It has good water-holding capacity
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Describe the process of caramelisation
On heating with water, sugar dissolves to give a syrup. On further heating, the water boils off and the syrup becomes thicker and darker
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What happens when sugar and protein are both present and are dry-heated?
A brown colour is obtained
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What is this reaction called?
The Maillard reaction
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What happens when too much sugar is added to a starch and liquid mixture?
Gelling will not take place and a thin, runny mixture will be produced
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What happens if an acid is cooked with starch and liquid?
The thickening quality of the starch would be reduced
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When must any acidic ingredients be added to a mixture?
They must be added to the mixture after cooking and thickening has taken place
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Other cards in this set

Card 2

Front

How does sugar delay the drying and staling of a baked product?

Back

It has good water-holding capacity

Card 3

Front

Describe the process of caramelisation

Back

Preview of the front of card 3

Card 4

Front

What happens when sugar and protein are both present and are dry-heated?

Back

Preview of the front of card 4

Card 5

Front

What is this reaction called?

Back

Preview of the front of card 5
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