Working Properties of Carbohydrates and Starch 0.0 / 5 ? Home Economics: Food & NutritionCarbohydratesStarchGCSEOCR Created by: kennedylilyCreated on: 30-12-15 14:47 What does sugar provide a mixture with? Sweetness and bulk (also colour) 1 of 8 How does sugar delay the drying and staling of a baked product? It has good water-holding capacity 2 of 8 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 3 of 8 What happens when sugar and protein are both present and are dry-heated? A brown colour is obtained 4 of 8 What is this reaction called? The Maillard reaction 5 of 8 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 6 of 8 What happens if an acid is cooked with starch and liquid? The thickening quality of the starch would be reduced 7 of 8 When must any acidic ingredients be added to a mixture? They must be added to the mixture after cooking and thickening has taken place 8 of 8
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