Carbohydrates
This chapter will help you
- Explain the chemical reaction that occurs when plants produce carbohydrates.
- Define monosaccharides and disaccharides and name examples of each.
- Describe the normal regulation of glucose level in the blood and the conditions of low and high glucose levels.
- Explain sugar hydrolysis and list the products of the hydrolysis of sucrose and lactose.
- Discuss the process of caramelization.
- Compare the structures of amylose and amylopectin and how these structures affect cooking properties.
- Define the terms gelatinization, paste, retrogradation, and syneresis as used in starch cookery.