Chapter 3

Chapter 3: Functional roles & interaction of food ingredients in food system 

This chapter is separated into 3 sections. The first section is carbohydrates part which focus on sugar. Types of sugar includes the two main categories of sugar which are monosaccharides and disaccharides.  From this section, I learned that sugar has many properties in cookery and bakery products. 

The second section is the starch part. In this part, I learned how to differentiate between gelatinisation, gelation, pasting and retrogradation. Starch is a combination of two polymers which are amylose and amylopectin. I also get to focus on the functions of starch in food. It is a good thickening agent. In making sauce for practical 2, we used starch as a thickener. Amylopectin participates in retrogradation as it's branched so it is harder to realign. 

The third section is fiber. Fiber consists of two categories; which are soluble and insoluble. Fiber has many function in bakery and cookery food.  In this section, I start to understand what hydrocolloid is  and it can be used in the production of cookies and other bakery products as it has been used when I made cookies in practical 4. 

From this chapter, I can understand more about the function of each ingredients used in food products and why they should be added into the products as every ingredient has its own role which can affect the final product of the food.