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Carbohydrates. (classifications (disaccharides, polysaccharides,…
Carbohydrates.
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effects of heat
dry
dextrinisation, caramelisation, maillard reaction
moist
syrup formation, gelatinisation, cellulose softens, pectin extraction
properties of starch
solubility, flavour, hygroscopy, gelatinisation, hydrolysis, dextrinisation.
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properties of sugar
solubility, sweetness, caramelisation,cystallisation, hydrolysis, inversion,maillard reaction, assists aeration.
made up of carbon (C), hydrogen (H), oxygen (O).
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