Effects of heat on carbohydrates

I make food taste good !

Carbohydrates come in various forms, and each form reacts differently when exposed to heat. The two forms of carbohydrates that are of interest from a basic food science perspective are sugar and starch.

Caramel cupcakes

When exposed to heat, sugar will at first melt into a thick syrup. As the temperature continues to rise, the sugar syrup changes color, from clear to light yellow to a progressively deepening brown. This browning process is called caramelization. It is a complicated chemical reaction, and in addition to color change, it also causes the flavor of the sugar to evolve and take on the rich complexity that we know to be characteristic of caramel. Different types of sugar caramelize at different temperatures.

jelly=gelatin

Starch, a complex carbohydrate, has powerful thickening properties. When starch is combined with water or another liquid and heated, individual starch granules absorb the liquid and swell. This process, known as gelatinization, is what causes the liquid to thicken. Gelatinization occurs at different temperatures for different types of starch.

Choco. heaven

In foods that are not primarily sugar or starch, a different reaction, known as the Maillard reaction, is responsible for browning. This reaction involves sugars and amino acids .When heated, these components react and produce numerous chemical by-products, resulting in a brown color and intense flavor and aroma. It is this reaction that gives coffee, chocolate, baked goods, dark beer, and roasted meats and nuts much of their rich flavor and color. 

~JANNA