Understanding Caramelisation and Dextrinisation

What happens to sucrose when it is heated?

• It turns into starch and water.

• It melts and breaks down into glucose and fructose.

• It evaporates completely.

• It turns into protein and fat.

What is the process called when sugars lose water and react with each other to produce different flavour compounds?

• Gelatinisation

• Dextrinization

• Caramelisation

• Fermentation

At what temperature do starch granules begin to swell and absorb liquid?

• 38°C

• 60°C

• 85°C

• 100°C

What is the process called when starches in food are broken down into sugars called dextrin?

• Gelatinisation

• Caramelisation

• Dextrinization

• Fermentation

What colour change occurs when onions are caramelised?

• White to red

• White to golden brown

• White to black

• White to green

At what temperature is gelatinisation complete?

• 38°C

• 60°C

• 85°C

• 100°C

What happens to the liquid as it cools after gelatinisation?

• It evaporates.

• It thickens and sets into a gel.

• It turns into a solid.

• It becomes more watery.

What is the main reason for the darkening of sugar when heated?

• Evaporation of water

• Reaction with oxygen

• Formation of dextrin

• Caramelisation

What is the result of dextrinization in baked foods?

• The food becomes softer.

• The food turns golden brown.

• The food becomes sweeter.

• The food becomes sour.

What is the consistency of dextrin compared to the original starch?

• More liquid

• More solid

• More fibrous

• More gelatinous