WJEC Level 3 Diploma In Food Science And Nutrition

54 Caramelisation 6XFURVH LV WKH VXJDU WKDW LV XVHG LQ FRRNLQJ ,W LV D disaccharide PDGH IURP JOXFRVH DQG fructose. :KHQ VXFURVH LV KHDWHG DERYH 100 r& FKDQJHV KDSSHQ WR LWV PROHFXOH LQ D SURFHVV FDOOHG caramelisation WKH UHVXOWV RI ZKLFK DUH XVHG WR flDYRXU DQG FRORXU YDULRXV IRRG SURGXFWV H J ⦁ :KHQ KHDWHG VXFURVH ʐUVWO\ PHOWV WKHQ IRUPV D V\UXS DQG ERLOV ⦁ $V WKLV KDSSHQV WKH PROHFXOHV RI VXFURVH VWDUW WR EUHDN XS ʐUVWO\ LQWR WKHLU FRPSRQHQW PRQRVDFFKDULGHV glucose and fructose DQG WKHQ LQWR VPDOOHU IUDJPHQWV WKDW MRLQ WRJHWKHU WR IRUP D UDQJH RI QHZ PROHFXOHV ZLWK GLʏHUHQW flDYRXUV DURPDV DQG D FRORXU FKDQJH IURP FOHDU WR JROGHQ WR GDUN EURZQ ⦁ 7KH LQWHQVLW\ RI WKH YHU\ VZHHW flDYRXU RI FDUDPHOLVLQJ VXJDU EHFRPHV ZHDNHU DV KHDWLQJ FRQWLQXHV EHFDXVH LQFUHDVLQJ QXPEHUV RI JOXFRVH DQG IUXFWRVH PROHFXOHV DUH broken down and many of the new molecules that are formed from the breakdown and UH IRUPXODWLRQ RI WKH RULJLQDO VXJDU IUDJPHQWV DUH HLWKHU bitter, sour or tasteless . ⦁ ,I VXJDU LV KHDWHG IRU WRR ORQJ LW ZLOO HYHQWXDOO\ WXUQ EODFN LQ FRORXU DQG GHYHORS DQ XQSOHDVDQW ELWWHU flDYRXU ⦁ 7KH QDPH ŞFDUDPHOLVHş FRPHV IURP WKH FKHPLFDO QDPHV RI WKH PROHFXOHV WKDW JUDGXDOO\ GHYHORS WR IRUP WKH FRORXU RI FDUDPHO L H FDUDPHODQV FDUDPHOHQV DQG FDUDPHOLQV ⦁ 7KH FKDUDFWHULVWLF DURPD RI FDUDPHO FRPHV IURP PROHFXOHV VXFK DV GLDFHW\O ZKLFK GHYHORS DV WKH VXJDU LV FDUDPHOLVHG ⦁ The texture RI WKH VXJDU DOVR FKDQJHV IURP FU\VWDOV RI VXJDU WR D V\UXS ZKLFK ZKHQ LW FRROV GRZQ EHFRPHV D EULWWOH WRʏHH ⦁ 7KH WHPSHUDWXUH RI FDUDPHOLVLQJ VXJDU LV DW OHDVW 160–170 r& ⦁ :KHQ PDNLQJ FDUDPHO LW LV FRPPRQ SUDFWLFH DW WKH VWDUW WR DGG ZDWHU WR WKH VXJDU LQ D SDQ DQG KHDW LW JHQWO\ XQWLO WKH ZDWHU HYDSRUDWHV DQG WKH FDUDPHO IRUPV 7KLV DYRLGV WKH ULVN RI EXUQLQJ WKH VXJDU DW WKH EHJLQQLQJ RI WKH SURFHVV DQG VORZV GRZQ WKH IRUPDWLRQ RI QHZ PROHFXOHV VR WKDW D PRUH LQ GHSWK flDYRXU GHYHORSV Maillard reaction $ UHDFWLRQ WKDW DOVR FDXVHV IRRG WR GHYHORS D EURZQ FRORXUDWLRQ DQG ZLGH UDQJH RI flDYRXUV DQG DURPDV LV WKH Maillard reaction ,W LV VRPHWLPHV FRQIXVHG ZLWK caramelisation. 7KH 0DLOODUG UHDFWLRQ LV D FRPSOH[ UHDFWLRQ EHWZHHQ DPLQR JURXSV IURP DPLQR DFLGV DQG JOXFRVH LQ FRRNHG IRRGV WKDW FRQWDLQ SURWHLQ H J QXWV FHUHDOV PHDWV SRXOWU\ DQG VRPH YHJHWDEOHV WR SURGXFH D ZLGH UDQJH RI EURZQ FRORXUHG flDYRXUHG DQG DURPDWLF FRPSRXQGV WKDW LQFUHDVH LQ QXPEHU DQG YDULHW\ DV IRRG LV FRRNHG XS WR 160 r& ([DPSOHV of foods that demonstrate the Maillard reaction include: Crème caramel Banoffee pie Crème brulée Spun sugar Chapter 5: The scientific properties of food Unit 3: Experimenting to solve food production problems (LO2)