Function Properties of Carbohydrates Gelatinisation The process that

Function Properties of: Carbohydrates- Gelatinisation The process that occurs where starch granules absorb liquid in the presence of heat and thicken the liquid, forming a gel.

What is Gelatinisation? • Gelanisation is where in the presence of heat, mixtures can thicken with starch by adding absorbing liquid. • Gelatinisaton takes place regardless of the type of starch, so whether its rice, millet- or any other type of grain or starchy product. The physical qualities of the gel produced however are determined by the ratio of amylopectin and amylose and the method used to prepare the food.

What I didn't know was that: Most starches contain around 25% amylose and 75% amylopectin Interesting fact: High amylose cornstarch and rice starch are used to make edible packaging films on lollies!

3 factors that contribute to the affect of the Gelatinisation of Starch molecules and they are: • Temperature • Agitation • Other ingredients and p. H

Agitation • Stirring - To prevent the lumps from forming, agitation occurs! • Gelatinisation can the changed by additives! So when either sugar or acid is added to the mixture, the p. H level is altered giving different results. For example, adding sugar raises the temperature of gelatinisation, while acids such as lemon juice or vinegar affect the final thickness of the mixture. *So plain flour, along with corn flour are the most common used flours in the kitchen to thicken liquids. While in the hospitality industry, potato starch is often used in soups,

Functional properties The physical and chemical properties of ingredients that impact on food preparation and processing. For example, • a physical property of sugar is that it acts as a tenderising agent in cakes and muffins. • An important physical property of starch is that it enables gelatinisation or thickening to occur when making a cheese sauce.

Complex processes Refers to ‘hands-on processes’ that typically involve (a series of) decision-making that directly affects an outcome involving the selection of correct processes and their correct application.

Qualitative testing of food: Sensory tests that are used to rate and/or rank the organoleptic or sensory properties of food; for example, • flavour, texture, aroma and appearance.

Quantitative testing of food • Scientific techniques used to measure features such as size or height, weight, volume, texture, colour, viscosity, shelf life and nutrient content.

TASK: Key Knowledge Task • Start a digital Folio of the food you have cooked in class. • Annotate each discussing the following: o Mouthfeel o Chemical Properties – NUTRIENTS o Physical properties of main ingredients *This is a long running task **Include your holiday summer holiday dishes