What factors determine the content of carbohydrates in coffee
What factors determine the content of carbohydrates in coffee
In the roasting process of coffee beans, a series of chemical reactions take place inside the coffee beans by heating them, and the above eight degrees are achieved in turn with the continuous heating. The shallow roasting can obviously show the acidity of the coffee, and the deeper roasting will further explore the sweetness and deeper taste of the coffee. At the same time, with the deepening of the roasting degree, the acidity will be lost more. Bitterness produces more, but at its deepest French baking is carbonized beans that have only bitter taste but no sour taste. In general, in order to show its personality, different products will have different roasting degrees, but there is no recognized standard for more subtle division, such as roasting Columbia super beans in medium style to better enjoy its good acidity or high style roasting in order to obtain deeper taste and better balance and mellow. It is different according to the baker's personal preference and the taste orientation of the consumers it has to face. The baking of espresso is even more difficult: in addition to baking, it is also difficult to mix beans.
Carbohydrates:
The carbohydrates in coffee beans can be divided into polysaccharides and low molecular weight sugars, which contain carbohydrates such as monosaccharides, disaccharides and trisaccharides. In addition, it can be divided into reducing sugar and non-reducing sugar. It also contains some derivatives, such as glue, etc. The contribution of carbohydrates to coffee lies in its taste, aroma and color. In terms of flavor, carbohydrates will not only emit coffee aroma after roasting, but also absorb volatile aroma, making coffee show a special flavor.
Low molecular weight sugars:
Sucrose is the most important free sugar in raw coffee beans, and its content varies according to variety, source and maturity. Generally speaking, Arabica coffee beans contain more sucrose than Robusta coffee beans, and other simple sugars, including reducing sugars, can also be detected in the extract of raw coffee beans. Raw coffee beans also contain glucose and fructose, the content of Arabica is lower than that of Robusta, and the total reducing sugar of Arabica is also lower than that of Robusta.
After roasting coffee beans, the changes of low molecular weight sugars vary according to the degree of roasting, the loss of sucrose is the fastest, the loss rate of light roasting is 97%, moderate roasting is 99%, heavy roasting is 100%. Others, such as glucose, fructose and arabinose, also have considerable losses.
Polysaccharides:
Polysaccharides are very important components in raw coffee beans, accounting for about 40% ~ 50% of dry matter. According to the type, there are polygalactose, polyicoses, polyarabinose and cellulose, which are the substances that make up the plastids of coffee beans and are related to the hardness of coffee beans.
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