1 / 7

COMPLEX CARBOHYDRATES

COMPLEX CARBOHYDRATES. 3 FUNCTIONS of Complex Carbohydrates. Provide Structure Bind Thicken. PROVIDE STRUCTURE. 1. Starch is main ingredient in wheat flour. Flour is primary ingredient in baked food products. Flour provides the bulk and structure of baked food products. 2. 3. BIND.

kennan
Download Presentation

COMPLEX CARBOHYDRATES

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. COMPLEXCARBOHYDRATES

  2. 3 FUNCTIONS ofComplex Carbohydrates • Provide Structure • Bind • Thicken

  3. PROVIDE STRUCTURE 1. Starch is main ingredient in wheat flour. Flour is primary ingredient in baked food products. Flour provides the bulk and structure of baked food products. 2. 3. BIND FUNCTIONS OF COMPLES CARBOHYDRATES THICKEN Holds two substances together. Amylose hold batters to vegetables and meats when frying. Carageenan gum stabilizes cocoa in chocolate milk so the cocoa does not settle out of the product. Starch thickens liquids. Gelatinization is when thickening a liquid with a starch. An example is instant pudding mixes.

  4. Providing Structure • Starch main ingredient in flour • Flour main ingredient in baked goods. • Flour provides bulk or • structure of baked food • products.

  5. Binding Agents • Holds two products together. • Amylose molecules work together to hold batters to vegetables and meats when frying. • Carageenan is a gum used as a binding agent for cocoa in chocolate milk.

  6. Thicken • Starches thicken liquids. • Flour • Cornstarch • Arrowroot • Pectin

  7. RESOURCES Principles of Food Science, Glencoe, 2007. Janet Ward. Chapter 9.

More Related