Crystallisation is the ability for sugar to dissolve then reform
crystals EXAMPLES
• Boiled rice + pasta
Swelling à mixture thickens à enough
• Porridge
starch is used a gel forms on cooling
EXAMPLES • Custards
• Toffee • Pie fillings
When sugar dissolved in liquid à heated à liquid
• Brittle • Flour to thicken
evaporates à concentrated à cools à sugar
• Fudge stews
crystallises again
The breakdown and swelling of starch granules that occur
when heat is applied in the presence of a liquid (water,
milk ect)
Sugar (sucrose) from sugar cane is made of crystals that can
dissolve in water (disaccharide)
GELATINISATION
CRYSTALISATION FACTORS AFFECTING
Temp – Starch insoluble in clod liquids.
Heat à softens starch to adsorb
liquids (55-85°)
FACTORS AFFECTING
Acidity – Breaks down starch, added
Concentration – Supersaturated is ideal. More sugar after thickened
than water.
FUNCTIONAL PROPERTIES OF Agitation – Stirring = smooth. Lack of
agitation à starch burst = lumps
Temp – Low dissolving temp = soft products. High=
harder (brittle). Crystallisation occurs as it cools (40-500)
CARBOHYDRATES
Adding Ingredients – Sugar competes
Agitation – triggers crystallisation à sugar must be stirred with starch for water = less thickening.
+ fully dissolved before boiling. Stirring after boiling point Sugar raises temp.
encourages crystals to develop à grainy. Beating needs
to occur on cooling.
DEXTRINISATION
Adding Ingredients – Some may interfere, stopping sugar
molecules from bonding. Simple sugars (glucose), Acids
and Fats could result in unset runny products Occurs to starches in the presence of dry heat (baking or toasting) à starch
breaks down from long molecular chain (polysaccharide) to a dextrin a smaller
molecule (disaccharide)
CARAMELISATION
Dextrinization and mallard reactions are both examples of non-
enzymatic browning à both contribute to brown crust that
When sugars are heated above melting point they undergo a develops on breads, cakes when baked
physical change (produce a golden brown colour)
EXAMPLES
• Caramel slice
• Caramel popcorn
• Browning, biscuits, EXAMPLES
cakes, pastries • When bread is toasted, starch
• Confectionary Happens more readily without water on surface, converted to
dextrin’s and surface browns
products
• Changes taste of bread à
dextrin are sweeter than starch
crystals EXAMPLES
• Boiled rice + pasta
Swelling à mixture thickens à enough
• Porridge
starch is used a gel forms on cooling
EXAMPLES • Custards
• Toffee • Pie fillings
When sugar dissolved in liquid à heated à liquid
• Brittle • Flour to thicken
evaporates à concentrated à cools à sugar
• Fudge stews
crystallises again
The breakdown and swelling of starch granules that occur
when heat is applied in the presence of a liquid (water,
milk ect)
Sugar (sucrose) from sugar cane is made of crystals that can
dissolve in water (disaccharide)
GELATINISATION
CRYSTALISATION FACTORS AFFECTING
Temp – Starch insoluble in clod liquids.
Heat à softens starch to adsorb
liquids (55-85°)
FACTORS AFFECTING
Acidity – Breaks down starch, added
Concentration – Supersaturated is ideal. More sugar after thickened
than water.
FUNCTIONAL PROPERTIES OF Agitation – Stirring = smooth. Lack of
agitation à starch burst = lumps
Temp – Low dissolving temp = soft products. High=
harder (brittle). Crystallisation occurs as it cools (40-500)
CARBOHYDRATES
Adding Ingredients – Sugar competes
Agitation – triggers crystallisation à sugar must be stirred with starch for water = less thickening.
+ fully dissolved before boiling. Stirring after boiling point Sugar raises temp.
encourages crystals to develop à grainy. Beating needs
to occur on cooling.
DEXTRINISATION
Adding Ingredients – Some may interfere, stopping sugar
molecules from bonding. Simple sugars (glucose), Acids
and Fats could result in unset runny products Occurs to starches in the presence of dry heat (baking or toasting) à starch
breaks down from long molecular chain (polysaccharide) to a dextrin a smaller
molecule (disaccharide)
CARAMELISATION
Dextrinization and mallard reactions are both examples of non-
enzymatic browning à both contribute to brown crust that
When sugars are heated above melting point they undergo a develops on breads, cakes when baked
physical change (produce a golden brown colour)
EXAMPLES
• Caramel slice
• Caramel popcorn
• Browning, biscuits, EXAMPLES
cakes, pastries • When bread is toasted, starch
• Confectionary Happens more readily without water on surface, converted to
dextrin’s and surface browns
products
• Changes taste of bread à
dextrin are sweeter than starch
