This document discusses carbohydrates, including their functions as an energy source, how they are broken down, and types such as starch, fiber, and modified starch. It also provides instructions for a task to design a macaroni and cheese product for children that is high in calcium, has a garnish, increases fiber content, and uses a roux sauce method.

7. Gelatinisation Starch particles do not dissolve in liquid, instead they form something called a suspension. If liquid is not stirred the starch granules sink to the bottom, stick together and start to form lumps.

8. Gelatinisation When heated at 60 o C, the starch granules begin to absorb the liquid and swell At 80 o C the particles will have absorbed about five times their volume of water until they burst open and release starch, thickening the liquid. This process is Gelatinisation

9. Gelatinisation Gelatinisation is complete when the liquid reaches boiling point 100 o C When the sauce cools it goes even thicker, going into a Gel.

10. Heat starch granules in liquid Starch granules become swollen Starch granules burst The liquid thickens and gelatinizes Starch gelatinizes when heated in a liquid, producing a thickened liquid

11. Examples of Gelatinisation White Sauce for Lasagne Cheese Sauce Sweet & Sour Sauce

12. Modified Starch This is starch that has been altered to perform additional functions to react to different processes. These are sometimes called SMART starches. Modified starch is used to thicken food when boiled water is added e.g. Cup a soup, dried custard or Pot Noodle.