Dextrinisation: Dextrins, Polysaccharide, Starch + dry heat, Toast, , Water is driven out through evaporation, , Burnt toast = carbon, Toasted smell, taste and colour, Caramelisation: Sucrose (sugar), Disaccharide, Sugar + heat, Caramel, , 160-170oC, Toffee , Sugar melts to create a syrup, Boiling removes water through evaporation, , , Burnt sugar = carbon, Sweet smell, taste and brown colour,
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Dextrinisation + Caramelisation
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Clairejenkins
KS4
D&T
Food technology
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Clairejenkins