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GCSE Food Preparation and Nutrition · key term
A carbohydrate that provides sweetness and can undergo caramelisation when heated sufficiently.
Used by AQA
Specification 3.3.2.2 · Paper 1
Revise: Carbohydrate PropertiesStarch and sugars are carbohydrates, but they behave differently when heated. Starch in flour can thicken a white sauce, while sugars naturally present in vegetables can develop a brown colour and caramel flavour. These are functional properties: the useful jobs ingredients perform in a dish.
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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