Properties of Carbohydrates in Cooking
Nutrition and Food Science · Secondary 3 · Food Science and Properties · 2.º Período

Properties of Carbohydrates in Cooking

Discover the physical and chemical changes carbohydrates undergo during food preparation. Focus on gelatinisation, dextrinisation, and caramelisation.

MOE Syllabus OutcomesMOE NFS Syllabus 2.1.1MOE NFS Syllabus 2.1.2

About This Topic

Discover the physical and chemical changes carbohydrates undergo during food preparation. Focus on gelatinisation, dextrinisation, and caramelisation.

Key Questions

  1. What happens to starch when heated in liquid?
  2. How does sugar change when subjected to dry heat?
  3. Why do baked goods turn brown?

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