Which is a slow cooking process that begins around 320o F removes water from a sugar and breaks...........

General Science (CHSL) Chemistry

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Which is a slow cooking process that begins around 320^oF, removes water from a sugar and breaks down the sugar into

complex polymers with a sweet, nutty, or bitter taste and thus produces a golden-brown to dark brown colour?

This questions was previously asked in

SSC CHSL 26th May 2022 Shift-1

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Gelatinisation

Dextrinisation

Caramelisation

Maillard reaction

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Explanation:

- Gelatinisation: This process involves the thickening of starches as they are heated in a liquid. It begins at temperatures lower than 320°F and is not related to sugar.

- Dextrinisation: This is the browning process where starches, under dry heat, break down into dextrins. It occurs at lower temperatures than caramelisation.

- Caramelisation: This is the process where sugar is heated to around 320°F, and it breaks down into complex polymers with sweet, nutty, or bitter tastes. It produces a golden-brown to dark brown colour.

- Maillard reaction: This involves amino acids and reducing sugars reacting, producing complex flavours and browning. It happens at lower temperatures and includes both proteins and sugars.