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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.

 

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