COMPLEX CARBOHYDRATES. 3 FUNCTIONS of Complex Carbohydrates 1.Provide Structure 2.Bind 3.Thicken

COMPLEXCOMPLEXCARBOHYDRATESCARBOHYDRATES

3 FUNCTIONS of3 FUNCTIONS ofComplex CarbohydratesComplex Carbohydrates

1. Provide Structure

2. Bind

3. Thicken

FUNCTIONS OF FUNCTIONS OF COMPLES COMPLES

CARBOHYDRATESCARBOHYDRATES

PROVIDE STRUCTURE

BIND THICKEN

1.

2. 3.

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.

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.

Providing StructureProviding Structure

• Starch main ingredient in flour

• Flour main ingredient in baked goods.

• Flour provides bulk or

structure of baked food

products.

Binding AgentsBinding 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.

ThickenThicken

• Starches thicken liquids.– Flour– Cornstarch– Arrowroot– Pectin

RESOURCESRESOURCESPrinciples of Food Science, Glencoe, 2007. Janet Ward. Chapter 9.