Effects of Heat on Carbohydrates

When sugar is heated using dry heat it will produce a concentrated light brown syrup. What is this food reaction called?

• Dextrinisation

• Maillard browning

• Gelatinisation

• Caramelisation

Which of these combination causes gelatinisation to take place? Tick your answer(s).

• Heat

• Liquid

• Fats

• Starch

Gelatinised mixture will become thick and when cooled, the mixture will turn into a semi-rigid gel. What is this food reaction called?

• Dextrinisation

• Gelation

• Gelatinisation

• Caramelisation

Which of these combination needed for caramelisation to take place?

• Starch

• Liquid

• Dry heat

• Sugar

Caramelisation usually occurs on the surface of which food products?

• Ice-cream

• Biscuits

• Cake

• Custard cream

Which of the answers below is the expected flavour, aroma and colour for caramelised food?

• Nutty flavour, fruity aroma and pale colour.

• Nutty flavour, sweet aroma and golden brown colour.

• Sharp flavour, sweet aroma and golden brown colour.

• Tangy flavour, sweet aroma and pale colour.

Which of these statements on gelatinsation reaction is incorrect?

• When gelatinised mixture is cooled, it turns into a gel.

• When starch is heated in liquid, the starch granules will absorb the liquid.

• Starch is released into the surrounding which will thicken the liquid.

• Further heating will cause the starch granules to swell and burst.

Dextrinisation will occur when starch is exposed to these except...

• Liquid

• Dry heat

• Acid

• Enzyme

Which of these food products dextrins are formed?

• Bread

• Chicken

• Cheese

• Cake

Which of the description below are the expected flavour and aroma for dextrinised food?

• Toasted flavour and fruity aroma.

• Sharp flavour and sweet aroma.

• Tangy flavour and sweet aroma.

• Toasted flavour and pleasant aroma.