Carbohydrate

• Gelatinisation is the swelling of starch granuals when they are cooked with liquid to the point where they burst and release starch molecules
• Dextrinisation the breaking up of starch molecules into smaller groups of glucose molecules when they are exposed to dry heat
• Caramelisation is the breaking up of sucrose molecules when they are heated, which changes the colour, flavour and texture of the sugar as it turns to caramel
• Starch is found inside small packets called granuals inside the plant
• When heated to 60 degrees starch granules absorb water and swell up, at 80 degrees starch granular are very swollen and start to burst, letting starch out into the liquid at 100° the liquid completely thick and it has gelatinisation as it cause it becomes a solid gel the whole process is called gelatinisation baked and toasted grilled foods that contain starch develop a golden browned crust on the outside e.g. toasted bread this is called dextrinisation