Zusammenfassung der Ressource
Culinary uses of
Carbohydrates
- Sugar
- Sweetener: Desserts
- Preservative: Prevents bacterial
growth, Jams
- Caramelisation:
Desserts
- Fermentation: Stimulates yeast in
bread
- Starch
- Thickener
- Hygroscopic: Increases shelf life of
cakes
- Dextrinisation: Toast
- Non-starch polysaccharides
- Gel formation: Pectin forms a
gel with sugar and an acid, jam
- Cellulose: Absorbs water and gives a
feeling of fullness