Click here to load reader
Upload
elfreda-dalton
View
213
Download
0
Embed Size (px)
Citation preview
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.