Amount of liquid: A small amount of starch in proportion to the liquid = a runny sauce. A large amount of starch – thicker sauce. Types of starch used: Cornflour is better than flour for thickening because it is pure starch. Temperature: Requires hot, moist conditions. Starch will not dissolve in cold water and cannot … Continue reading What can affect gelatinisation?
Gelatinisation is the process when starch grains do not dissolve in liquids and instead, absorb it, swell and break open when heated. The mixture thickens and is the start of the process. It occurs between 75-87ºC. When the thick liquid cools, it forms a gel will set. Flour is an excellent source of starch. Starch … Continue reading Carbohydrates: Gelatinisation
Dextrinisation occurs when starch is broken down into dextrin by dry heat. For example, baking, grilling, toasting. Dextrin adds a sweet taste to baked goods. Dextrinisation contributes to the colour and flavour of many foods such as toast, bread and croissants.
Caramelisation causes changes to a food’s colour and flavour. It leads to a desirable golden brown colour and attractive flavour in baked goods and drinks. How does it occur? It is the process of sugar in foods turning brown through applied heat (about 180ºC). Why does it happen? Water is released from the sugar as … Continue reading Carbohydrates: Caramelisation
Dietary fibre is a polysaccharide found in the cell walls of vegetables, fruits, pulses and cereal grains. The dietary fibre cannot be broken down by the digestive system so passes through the intestine, absorbing water and increasing in bulk. The process helps to strengthen the muscles of the intestine and push out undigested food. Functions: … Continue reading Dietary fibre
Carbohydrates exist in many forms. They are divided into three groups: sugars, starches and dietary fibre. Sugars are the simplest form and are also known as simple sugars. Starches and dietary fibre are more complex carbohydrates
Carbohydrate is present throughout the body and is required for energy needed for movement, growth and chemical reactions and processes. Carbohydrate is needed for: Providing energy. This is its primary function. It can also act as a 'protein sparer'. If the diet is low in carbohydrate, then protein is used as an energy source. Protein … Continue reading The function of carbohydrates
Carbohydrates sit under macronutrients and provide the body with energy; the amount of energy released in the body depends on the type of carbohydrates that are consumed. There are two types of carbohydrates: starch and sugar. Starch carbohydrates release energy slowly throughout the day and are the better type of carbohydrates for the body. Sugar carbohydrates … Continue reading Carbohydrates
There are 5 main nutrients that are essential for our body and that must be consumed in our daily diet. These nutrients can be split into two subcategories: macronutrients and micronutrients. Macronutrients are built up of the energy-giving caloric components that we are most familiar with: carbohydrates, proteins and fats. Micronutrients are only required in … Continue reading Nutrients