What is the process of breaking up sucrose molecules when heated, resulting in a change of color, flavor, and texture?

The process of breaking up sucrose molecules when heated, resulting in a change of color, flavor, and texture, is known as caramelisation. This process involves the thermal decomposition of sugar, where sucrose begins to melt and then undergoes a series of chemical changes as it is heated to high temperatures. As the sucrose molecules break down, they form various compounds that contribute to the distinctive brown color and rich, complex flavors characteristic of caramel. The heat causes caramelization to develop a smooth, syrupy texture, which is commonly used in various culinary applications, such as desserts and sauces.

Caramelisation is an essential technique in cooking and baking, as it enhances the visual appeal and flavor profile of many dishes, making it a fundamental concept in food preparation and nutrition.