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,

Dextrinisation + Caramelisation

列印
嵌入

排行榜

視覺風格

選項

切換範本

恢復自動保存: ?