Ch. 15 Food Science
Terms
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- carbohydrate
- an organic compound that is the body's main source of energy
- photosynthesis
- the carbon dioxide comes from the air and water is taken up by a plants roots.
- glucose
- basic sugar molecule from which all other carbohydrates are built.
- hydroxyl group
- a combination of hydrogen and oxygen, containing one atom of each element.
- saccharide
- a sugar or a substance made from sugar.
- caramelization
- the browning reaction that can occur with any kind of sugar.
- sugarsaturated
- contains more dissolved solute than it would normally had at that temperature.
- polymer
- a large molecule formed when small molecules of the same kind chain together.
- amylose
- molecules are linear, they're long and narrlow like a line.
- amylopectin
- have multiple branches.
- hydrolysis
- splitting of a compound into smaller parts by the addition of water.
- hormone
- a chemical messenger that affects a specific organ or tissue, and brings forth a specific response.
- inversion
- when sucrose is hydrolyzed by acid and heat, rather than water.
- gelatinization
- hydrogen bonds form between starch and water molecules, causing starch granules to absorb water and swell.
- refrogradation
- the amylose molecule shifts and orient themselves in crystalline regions, which forms a somewhat gritty texture in the mixture.
- syneresis
- water leaks from the gel as it ages.