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Culinary uses of Carbohydrates

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Mind Map on Culinary uses of Carbohydrates, created by lisashorten on 02/10/2014.
lisashorten
Mind Map by lisashorten, updated more than 1 year ago
lisashorten
Created by lisashorten over 9 years ago
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Resource summary

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