click below
click below
Normal Size Small Size show me how
Carbohydrates - OL
Term | Definition |
---|---|
Elements of Carbohydrates | Carbon, Hydrogen, Oxygen |
Classification of Carbohydrates | Monosaccharides, Disaccharides, Polysaccharides |
Sources of Monosaccharides | Fruit and Honey |
Sources of Disaccharides | Milk and Sugar |
Sources of Polysaccharides | Fruit and Vegetables |
Functions of Carbohydrates | Supply the body with heat and Energy |
Functions of Fibre | Prevent bowel disorders (e.g.) constipation |
Properties of sugar - solubility | Sugar dissolves in water. Culinary Application - tinned fruit |
Properties of sugar - sweetness | Sugar is sweet in flavour. Culinary Application - cupcakes |
Properties of sugar - aeration | When sugar and eggs are whisked together, they form a foam (e.g.) sponge cake |
Properties of sugar - maillard reaction | The browning of food under heat because of protein and sugar (e.g.) biscuits |
Properties of starch - solubility | Starch does not dissolve in cold water. |
Properties of starch - flavour | Starch is not sweet in flavour |
Properties of starch - hygroscopy | Starch absorbs moisture from the air. Culinary Application - keeps cakes moist |
Properties of starch - gelatinisation | Starch grains swell, burst and absorb the liquid when heated. Culinary Application - white sauce |