Reactions of Carbohydrates in Food
Nutrition and Food Science · Secondary 3 · Food Science and Reactions · 4.º Período

Reactions of Carbohydrates in Food

Explore the scientific principles behind gelatinisation, dextrinisation, and caramelisation. Observe how these reactions alter the physical and chemical properties of food during preparation.

MOE Syllabus OutcomesMOE O-Level NFS Syllabus 6097, LO 4.2.1MOE O-Level NFS Syllabus 6097, LO 4.2.2

About This Topic

Explore the scientific principles behind gelatinisation, dextrinisation, and caramelisation. Observe how these reactions alter the physical and chemical properties of food during preparation.

Key Questions

  1. What is the process of gelatinisation and why is it important in sauce making?
  2. How does dextrinisation affect the color and taste of baked goods?
  3. What temperature conditions are required for caramelisation to occur?

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