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Recipe Ideas (2 Functional Properties of Carbohydrates) - Coggle Diagram
Recipe Ideas (2 Functional Properties of Carbohydrates)
Caramelisation + Dextrinisation (Sang)
toasted burger buns with caramelized onions
toasted burger buns (dextrinization
onions(caramelize)
toasted bread with caramelized cream egg
caramelized cream egg (caramelisation)
toased bread (dextrinisation)
ham and cheese toast
bread/toast (dextrinisation)
Gelatinisation + Dextrinisation (Anson)
Chicken PIe
Sauce making = Gelatinisation (All Purpose Flour used in Sauce)
Starch Molecules inside the all purpose flour will swell and burst when heated in the stock
Pie Crust = Dextrinisation
When starch inside the dough is heated in dry heat, it breaks down into smaller parts and produces dextrin
HIgh Skill: Saucemaking + Dough making
White sauce/Tomato Pasta with breadcrumbs
Sauce making = Gealtinisation (Cornstarch used in sauce?)
Starch molecules inside the corn starch will swell and burst when heated in the sauce
Breadcrumbs = Dextrinisation
When starch in the bread is heated in dry heat, it breaks down into smaller parts and produces a compound called dextrin.
Skill level: Own sauce +. pasta + bread crumbs could make this a high skill dish
Porridge Bread
Porridge = Gelatinisation
Starch Molecules inside the porridge will swell and burst when heated in water
Bread= Dextrinisation
When starch in the bread is heated in dry heat, it breaks down into smaller parts and produces a compound called dextrin.
Relatively Low Skill, but to increase skill can make own dough.
Gelitinisation + Caramelisation
Burgers with caramelized onions
Burger Buns: Gelitinisation
Starch Gelatinization means an increase in the viscosity of the continuous stage of the dough.
Onions: caramelize
Mac and Cheese with Caramelized shallots
Gelatinization: Cheese sauce
Caramelization: shallots
Pancakes with caramelized bananas
Gelatinization: pancakes
Caramelization: bananas
