Conditioning Factors

Concerning Carbohydrates
and Carbohydrates cookery
Presented by:
DANIELA B. RULL
CHARLENE F. REVIDAD
FRANCIS MARK SIARES
 Objectives
A. Identify the classification of carbohydrates;
B. Interpret the factors in conditioning
carbohydrates and carbohydrates cookery; and
C. Apply the scientific methods of cooking rice in
quantity.
Let’s play…
Carbohydrates is a primary source of
energy.

FACT BLUFF
Carbohydrates is a primary source of
energy.

FACT BLUFF
Sugar is not an organic food.

FACT BLUFF
Sugar is not an organic food.

FACT BLUFF
 Monosaccharide, disaccharides and
polysaccharides are the classification of
carbohydrates.

FACT BLUFF
 Monosaccharide, disaccharides and
polysaccharides are the classification of
carbohydrates.

FACT BLUFF
Sucrose is the most soluble of the
disaccharides.

FACT BLUFF
Sucrose is the most soluble of the
disaccharides.

FACT BLUFF
Caramelization is a process of forming
crystals that result from chemical
element sol dying with an orderly
internal structures.
FACT BLUFF
Caramelization is a process of forming
crystals that result from chemical
element sol dying with an orderly
internal structures.
FACT BLUFF
What is CARBOHYDRATES?
CARBOHYDRATES are
the sugars, starches and
dietary fiber that occur in a
certain foods.
 What is SUGAR?
SUGAR is an organic food.
It is a term that includes all
sweet carbohydrates.
 CLASSIFICATION OF
CARBOHYDRATES
Monosaccharide
Disaccharides
Polysaccharides
 CLASSIFICATION OF
CARBOHYDRATES
 Monosaccharide
- is the simplest
carbohydrates. It is made of a single
sugar molecule.
Examples of Monosaccharide
GLUCOSE
 FRUCTOSE
GALACTOSE
 CLASSIFICATION OF
CARBOHYDRATES
 Disaccharides
- also called a double sugar. It is a
sugar formed when two monosaccharides
are joined by glycosidic linkage.
 Examples of Disaccharides

MALTOSE
 SUCROSE
LACTOSE
 CLASSIFICATION OF
CARBOHYDRATES
 Polysaccharides
- are the most abundant
carbohydrates found in food. It is formed by
long chains of repeating units linked
together by glycosidic bonds.
Examples of Polysaccharides

 Starch
 Cellulose
 Glycogen
 CARBOHYDRATES

SIMPLE COMPLEX

MONOSACCHARIDE DISACCHARIDES POLYSACCHARIDES

GLUCOSE MALTOSE STARCH

FRUCTOSE SUCROSE GLYCOGEN

GALACTOSE LACTOSE FIBERS

THE EFFECT OF HEAT TREATMENT ON
THE SOLUBILITY OF SUGAR
SOLUBILITY ̵ it is the ability to dissolved, especially in water.

Fructose is the most soluble of the monosaccharide and is more

soluble than sucrose.

Sucrose is the most soluble of the disaccharides, and lactose is the least soluble.
The solubility of sucrose in water is increased by heating. At a temperature of 20
̊C (68 ̊F), 203.9 grams of sucrose maybe dissolved by 100 grams of water, whereas
at a temperature of 70 ̊C (158 ̊F) and 100 ̊C (212 ̊F), 320.5 grams and 587.2 grams of
sucrose maybe dissolved, respectively by the same amount of water.
THE EFFECT OF HEAT TREATMENT ON
THE SOLUBILITY OF SUGAR
The relative solubility of the common sugars are the fructose,
sucrose, glucose, maltose and lactose.

A solution becomes saturated when it contains all of the dissolved

solute that it can take up when it is in contact with the undissolved
solute. A solution is super saturated when it holds more solute that is
usually soluble at a particular temperature.

Boiling sugar solutions, as they are cooled to room temperature,

gradually become saturated and then supersaturated.
Sugar solution may remain supersaturated for a longer time than
some other if they are carefully manipulated.

With the application of dry heat, sugar melts or changes to a liquid

state. Heating beyond the melting point brings about a number of
decompositions changes as a sucrose melts at a temperature of
about of about 160 ̊C (320 ̊F) a clear liquid from that gradually changes to
know color with continued heating.

At a temperature of about 150 ̊C (338 ̊F).Caramelization occurs with the

development of a characteristic caramel flavor and brown color.

Therefore, I conclude that solubility of sugar depends on the

temperature. The higher the temperature the faster the solubility.
 CLASSIFICATION OF CANDIES
AND THEIR EXAMPLES
1. Crystalline Candies
- involves dissolving sugar, concentrating
the solution and controlled crystallization.
2. Non- Crystalline Candies
- Does not contain sugar crystals. Texture
is chewy or brittle.
EXAMPLES of Crystalline Candies

1. Fondant
Results from cooling
of a sucrose solution
to a certain range of a
temperature.
EXAMPLES of Crystalline Candies

2. Fudge
Some substance such as butter, choco and
milk interfere during sugar crystallization by
a. Too high temperature that it hardens
before crystallization.
b. Too much interfering substance that
sugar cannot be formed.
c. Combination.
EXAMPLES of Crystalline Candies

3. Brittles
These crystalline candies
are prepared by suspending
the sugar forming large
crystals making it brittles.
EXAMPLES of Crystalline Candies

4. Toffees
Made from simple sucrose
syrup with an additional of
cream of tartar, vinegar or
lemon juice, to invert part of
the sucrose and prevent
crystallization.
 THE DIFFERENCE OF
CARAMELIZATION FROM
CRYSTALLIZATION
CARAMELIZATION
The Millard or non-enzymatic browning reaction
involves, as a first step, the combination of a sugar
containing an aldehyde group with the amino group of a
protein. A series of additional complex chemical
reaction then follows and eventually a brown color
results.
 THE DIFFERENCE OF
CARAMELIZATION FROM
CRYSTALLIZATION
CRYSTALLIZATION

The process of forming crystals that

result from chemical element sol dying with
an orderly internal structures.
 THE DIFFERENCE OF
CARAMELIZATION FROM
PRODUCT
CRYSTALLIZATION
FINAL
TEMPERATURE
TEST OF
DONENESS
DESCRITION TEST

OF SYRUP
Caramels 118 ̊C to 120 ̊C Firm ball Crack temperature use boilers, thermos or our
sample in cold water, pour into a greased tin and
stand in cool place until set.
Divinity 121 ̊C to 130 ̊C Hard ball Syrup, when dropped into
Marsh Mallows 250 ̊F to 256 ̊F Very cold water, forms a ball that is hard
enough.
Popcorn balls To hold its shape yet plastics.
Butterscoth 152 ̊C to 143 ̊C Soft crack Syrup, when dropped in a very cold water
separates into threads that are hard but brittle.
Taffles 270 ̊F to 290 ̊F Soft crack Syrup, when dropped in a very cold water
separates into threads that are hard but brittle.
 THE DIFFERENCE OF
CARAMELIZATION FROM
PRODUCT
CRYSTALLIZATION
FINAL TEST OF DESCRITION TEST
TEMPERATURE DONENESS
OF SYRUP
Brittle 149 ̊C to 164 ̊C Hard crack Syrup, when dropped into very cold
water separates into threads that are hard
but brittle.
Barley sugar 160 ̊F to 230 ̊F clear The sugar liquid
Caramel 1760 ̊C or 338 ̊F Brown liquid The liquid becomes brown and smell
burnt sugar.
 THE DIFFERENCE OF
CARAMELIZATION FROM
CRYSTALLIZATION

Figure 1. Crystal from fondant made with Figure 2. Crystals from fondant made with
sugar and water with 7 percent glucose added; sugar and water only; boiled to a
boiled to a temperature of 115 ̊C and cooled to a temperature of 115 ̊C and cooled to a temp of
temperature of 40 ̊C before beating. 40 ̊F before heating.

Figure 3. Crystals from fondant made with

sugar and water only; boiled to a
temperature of 115 ̊C and stirred immediately.
 COMPARISON OF CRYSTALLIZATION OF
VARIOUS METHODS OF MAKING FONDANT

FONDANT is made of sugar, water and corn syrup.

Combine sugar, salt and
cream, milk constantly,
corn syrup and margarine
in a heavy sauce pan.
 COMPARISON OF CRYSTALLIZATION OF
VARIOUS METHODS OF MAKING FONDANT
Cook over medium heat, stirring
until sugar is dissolved and
mixture boils.

Cooking, stirring, occasionally, until

temperature reaches 114 ̊ C or a small
amount dropped into very cold water
forms a soft ball that flatters on a
removal from water. Remove from heat
and cool without stirring.
COMPARISON OF CRYSTALLIZATION OF
VARIOUS METHODS OF MAKING FONDANT
Best until fudge begins to
thickens and lose its glass.
Fold in nuts. Immediately
spread into a buttered pan.

Cut into squares fudge begins when cold

chocolate fudge is made by adding
unsweetened chocolate to the
ingredients in the saucepan before
starting to cook.
 PREPARATION OF BLOND FUDGE
Fudge should be beaten to the correct consistency before it is poured out to harden

Fudge beaten too long has

hardened in the pan

Fudge beaten to the correct stage for

pouring into a dish to harden
EFFECTS OF ACID ON DRY HEAT AND MOIST HEAT
UPON STARCH
• When Dry heat is applied to starch or
starch containing foods, the kenotestarch
becomes more soluble in comparison to
untreated starch and has reduced
thickening power when made into a
cooked paste. (Dextrinisation)
• When starches are heated with water, the
granules smell and the dispersion
increases in viscosity until a peak
thickness is reached. (Gelatinisation)
PHOTOMICROGRAPHS OF 5 TYPES OF STARCH
GRANULES

CORN STARCH POTATO STARCH

PHOTOMICROGRAPHS OF 5 TYPES OF STARCH
GRANULES

POTATO STARCH TAPIOCA STARCH

under Polarized Light
PHOTOMICROGRAPHS OF 5 TYPES OF STARCH
GRANULES

WHEAT STARCH
 DIFFERENT FACTORS AFFECTING THE TEXTURE OF
CREAM PUFFS AND MUFFINS
CREAM PUFFS
Egg is an essential constituent of cream
puffs as it aids in obtaining a large volume
cell walls and aids in emulsifying the high
percentage of fats.

POSSIBLE CAUSE OF FAILURE:

 It is not rigid
 Boiling the water and fat too long before adding
the flour.
 Overcooking the flour flat water mixtures
 DIFFERENT FACTORS AFFECTING THE TEXTURE OF
CREAM PUFFS AND MUFFINS
MUFFIN
Usually sugar, fats, egg and liquid are
the ingredients used in making
muffins.

POSSIBLE CAUSE OF FAILURE:

 With extreme over manipulation, sogginess may
occur and covering to the loss of much gas, few
tunnels may form.
Emulsification is the process of combining two immiscible liquids
into a single mixture. It is the process of creating phases in a liquid
– liquid mixture that results in the creation of emulsions.

Cake when Emulsifier is used.

Cake without emulsifier.

EFFECT OF MANIPULATION ON THE VOLUME OF
TEXTURE AND TENDERNESS OF CAKES AND BREAD
CAKES BREAD
Proportion of Ingredients Shape of the cells
Quantity of batter Over fermentation
The procedure of creaming Warm temperature
Stirring of mixture
DOUGH DEVELOPMENT
Dough barely mixed

Dough partially developed.

Dough developed.
STEPS IN KNEADING DOUGH
Good morning po, My name is Charlene Revidad, and I am the last
discussant for our group and I will be the one to discuss the
remaining topics given to us, my first discussion is about the
Scientific methods of cooking rice in quantity.
Rice is the most important cereal grain, for it is the staple food for over
half of the world's human population, particularly in Asia and Africa,
and rice is a rich source of carbohydrates, for which is our body's
main fuel source.
Now how do we cook rice? Rice is cook in quantity (time, ratio,
temperature), the length of time, the ratio of water and rice and
temperature or degree of cooking needed to cook the rice, Now how
do we determine the quantity of rice needed? the quantity of rice
needed depends first on the method of cooking used and 2 nd the kind
of rice used.
SCIENTIFIC METHODS OF COOKING RICE
IN QUANTITY
If cooked by the boiling method, the rice is started in to two
and one – fourth times its volume of boiling water, brought
back to a boil, and then covered and finished over reduced
heat with the water merely bubbling, 15- 20minutes are
usually required.
For oven cooking about the same amount of boiling water is
needed for the boiling method because a longer time is
required for cooking in a closed baking dish at temperature
of 177 ̊C about 35 minutes.
SCIENTIFIC METHODS OF COOKING RICE
IN QUANTITY
 Pre – cooked rice can be prepared very
quickly. It requires only the addition of
boiling water, the bringing of the mixture
 Brown Rice maybe cooked by the same
back to avoid removing it from the source
of heat and allowing it to stand closely methods used to cook white rice, but it requires
covered until the rice swells. about twice as long to cook, brown rice may be
soaked for an hour in tap water to soften the
bran and to shorten the cooking period.

 White rice is usually cooked in a salted

water and requires about 25 minutes till
tender.
 VARIETIES OF RICE

BASMATI RICE
it is long grain rice with a
beautiful fragrance. Traditionally it was
grown in INDIA, but now famous around
the world.

JASMINE RICE
it is an excellent long-grain
fragrant white rice. It has slight jasmine
aroma after cooking and are slightly
stickier than Basmati. It is grown to
Thailand and used throughout Southeast
Asia.
Basmati rice evolved in the foothills of the Himalayas
in what is today Pakistan and northwestern India. The
word “basmati” is derived from two Sanskrit words,
vaas (fragrance) and matup (possessing).
Jasmine rice is sometimes called "fragrant rice," and the
fresher it is, the more aromatic it will be. It gets the
name "jasmine," however, not from its fragrance but
from its color, which resembles the color of a jasmine
flower.
 VARIETIES OF RICE
ARBORIO RICE
it is short-grain rice that takes
its name from the town of Arborio in the
PO valley of Northern Italy where it was
originally grown. It is high in starch
content and thus has a starchy taste of
its own.

GLUTINOUS RICE
it has quite a few common
names which are: sticky rice, waxy rice,
botan rice, biroinchal and pearl rice.
They become very sticky upon cooking.
White Glutinous Black Glutinous It does not have gluten in it, but is called
Glutinous because it becomes glue-like
sticky after cooking.
Arborio rice is a high-starch, short-grain rice used for risotto.
In cooking arborio rice, Combine 1½ cups in water or broth with 1 cup
rice. Bring to a boil. Stir once, cover with lid and simmer for 20
minutes.
In cooking glutinous rice Measure two cups of rice and three and a half
cups of water into the pot. Let the rice soak for at least half an hour
or as long as four hours. Step 2: Add 1/2 teaspoon of salt and stir.
Step 3: Place the pot over high heat and bring the water to a boil.
 VARIETIES OF RICE
BROWN RICE
it is not a separate variety of
rice, but any rice, short grain or long-
grain, which is not polished or part is
called brown rice. They are more
nutritious than the white rice and are of
two kinds:
 Fully Unpolished
 Partially Unpolished
Fully Unpolished rice is made from grains with hulls
left intact during production. Fully Unpolished rice is a
type of rice that has not had the outermost layer
removed by milling.
Partially unpolished rice on the other hand is rice
which was slightly polished by partially leaving behind
some parts of the germ (embryo) and rice bran on
brown rice. The Germ and rice bran are rich in
nutrients such as dietary fiber, minerals, calcium, iron,
vitamin B1 and vitamin E. The less polished it is, the
higher is the nutritional value.
A WORD ABOUT RICE STORAGE

Uncooked rice should be stored in a cool

dark place and must be kept tightly
covered.
Leftover cooked rice can be stored in
refrigerator for up to two days. Make sure
you have covered them.
Leftover cooked rice can be stored for
about two months if securely wrapped and
place in a refrigerator.
 TECHNIQUE FOR COMBINING CEREAL
AND WATER
TWO METHODS COMMONLY USED TO COMBINE CEREAL AND
WATER:

1. Gradually pour the dry cereal into boiling water. Slight stirring may be
required but if the water does not cease boiling, stirring may be
necessary.

2. Wet the cereal with cold water before adding it to the cereal boiling
water. Wetting tends to hold the particles apart.
 FACTORS REQUIRING CONTROL IN
STARCH COOKERY

TEMPERATURE OF
HEATING ADDITION OF OTHER
INGREDIENTS

TIME OF HEATING ACIDITY OF THE

MIXTURE

INTENSITY OF
AGITATION
 FACTORS REQUIRING CONTROL IN
STARCH COOKERY
Temperature and Time of Heating

Gelatinization temperatures vary for different starches. The larger granules

start to swell first and at the lower temperature than smaller sizes, which
explains the fact that there is no exact temperature of gelatinization.

Agitation or Stirring

Stirring while cooking starch mixtures is desirable in the early stages from a
practical standpoint to obtain a uniform consistency and it also has value in
accelerating gelatinization.
 FACTORS REQUIRING CONTROL IN
STARCH COOKERY
Acidity (pH)

A high degree of acidity appears to cause some fermentation of starch

granules and hydrolysis of some of the starch molecules decreases the
thickening power of the starch granules.

Addition of Other Ingredients

Various other ingredients are usually used with starch in the preparation of
food. Sugar is one ingredient that is used in many starchy mixtures.
Evaluation
1. How does heat treatment affect the solubility of sugar?
2. How does caramelization differ from crystallization?
3. In what ways do acids from dry heat and moist heat
affect starch?
4. What is the advantage of using emulsifiers in cakes?
5. State the reason why rice is cooked in quantity (time,
ratio, temperature)?
THANK
YOU!!!