Carbohydrates
What are carbohydrates?
Carbohydrates: caramelisation
Caramelisation occurs by heating sugars at a high temperature to remove water. This produces a brown colour and a nutty flavour.
Carbohydrates: dextrinization
Dextrinization is the process involved when starchy foods go brown by dry heat (without water).
Carbohydrates: gelatinisation
Gelatinisation: thickening a liquid (sauce) by heating starch.
Chromatography Experiment
Separation of colours using paper chromatography
Cooking food
Why is food cooked? How is heat transferred?
Enzymic Browning Experiment
A number of mechanisms are responsible for browning reactions in foods. This experiment will examine the action of an enzyme called polyphenol esterase which is naturally present in many fruits and vegetables.