NUTRITION
CARBOHYDRATES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Sucrose is heated above its melting point
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It occurs when starch is mixed with liquid and heated
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The change in structure of protein molecules
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When starch is mixed with water and heated
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Detailed explanation-1: -Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.
Detailed explanation-2: -Caramelization is what happens to pure sugar when it reaches 338° F. A few tablespoons of sugar put in a pan and heated will eventually melt and, at 338° F, start to turn brown. At this temperature, the sugar compounds begin to break down and new compounds form.
Detailed explanation-3: -Initiating caramelization: heat The temperature at which caramelization starts varies by sugar type: Fructose kicks off first at 110°C (230°F). Galactose, glucose and sucrose all start to caramelize around 160°C (320°F).