Functional & Chemical Properties of Food - P2

When starch is heated in a liquid it...

• Dextrinsates

• Gelatinises

• Caramelises

Starch Molecules are made up of thousands of __________ molecules

Gelatinisation cause starch granules to.....

• Swell and Burst

• Shrink and Shrivel

When starch granules are in put into cold water, they.........

• sink to the bottom of the pan

• float and sit on the surface

At what degrees does boiling occur

• 50

• 80

• 100

• 150

The process that occurs when foods containing starch are exposed to dry heat resulting in a change in colour to golden brown - is the definition of .....

• Gelatinisation

• Caramelisation

• Starching

• Dextrinisation

Disaccharide is the sugar formed when two monosaccharides (simple sugars) are joined

• True

• False

When caramelising, the flavours gradually changes form toffee/caramel flavour- very sweet - bitter and burnt

• True

• False

Gelatinisation is the process which occurs when starch granules are heated in a liquid, causing them to swell and burst, which results in the liquid thickening

• False

• True

Caramelisation is the process that sugars undergo when heated to high temperatures to develop a golden brown colour.

• True

• False