Reactions of Carbohydrates and Proteins in Cooking
Nutrition and Food Science · Secondary 4 · Food Science and Properties · 2.º Período

Reactions of Carbohydrates and Proteins in Cooking

Examine the chemical and physical changes in carbohydrates and proteins when subjected to heat, such as gelatinisation and coagulation.

MOE Syllabus OutcomesMOE NFS Syllabus Section 2.1: Properties of FoodMOE NFS Syllabus Section 2.2: Reactions in Food Preparation

About This Topic

Examine the chemical and physical changes in carbohydrates and proteins when subjected to heat, such as gelatinisation and coagulation.

Key Questions

  1. What causes the Maillard reaction in baked goods?
  2. How does denaturation affect protein structure?
  3. What is the process of starch gelatinisation?

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