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GCSE Food Preparation and Nutrition · key term
The browning of sugar when heated, producing a changed flavour and colour.
Used by AQA
Specification 3.3.2.2 · Paper 1
Revise: Judging and Modifying Sensory PropertiesTwo important processes are dextrinisation, involving starch, and caramelisation, involving sugar.
The breakdown and chemical change of sugars when heated sufficiently, producing brown colour and characteristic caramel flavours.
Distinguish dextrinisation, which involves starch, from caramelisation, which involves sugar.
Link each process to its starting carbohydrate and conditions: gelatinisation needs starch, liquid and heat; dextrinisation needs starch and dry heat; caramelisation involves heating sugars.
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