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Carbohydrates - OL

TermDefinition
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
Created by: mrsadunne
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