Food tech - functional properties of carbohydrates

Dextrinisation

A browning process where dry heat (e.g. baking, grilling) changes starch to dextrin on the surface of food. (Toasted bread, cereals, baked goods).

Gelatinisation

A thickening process where starch dispersed in a liquid is heated, causing the starch to swell as it absorbs the liquid. (Boiled pasta, porridge, products thickened with flour).

Caramelisation

When sugars are heated to about 160 °C, they produce a golden-brown caramel. This also applies to sugars found naturally in foods. (caramel slice, caramel sauce, caramelised onion).

Crystallisation

When a supersaturated sugar solution (large proportion of sugar to water) is heated, the sugar dissolves and the solution becomes more concentrated. Crystallisation results when the sugar crystals re-form on cooling. (toffee, honeycomb, fudge, fondant).