Properties of Carbohydrates in Cooking
An investigation into the scientific principles of gelatinisation, dextrinisation, and caramelisation. Students will observe how heat affects different carbohydrate structures.
About This Topic
An investigation into the scientific principles of gelatinisation, dextrinisation, and caramelisation. Students will observe how heat affects different carbohydrate structures.
Key Questions
- What is the difference between gelatinisation and dextrinisation?
- How does temperature affect sugar during caramelisation?
- Why do starches thicken liquids?
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