Complex CarbohydratesComplex CarbohydratesPrinciple of Food Preparation

Pay attention.

…take notes?

Quiz later!

Complex CarbohydratesComplex Carbohydrates

Are the polysaccharides…And includes

Starches Cellulose GumsPectins

StarchesStarches

Are the most abundant carbohydrateComposed of glucoseFound in rice, corn, potatoes, oats,

rye, soy and tapioca Is natures reserve carbohydrate

supply.

Plants produce starch in packets called granules

Granules are not soluble in cold waterRice has the smallest granulePotatoes have the largest

CelluloseCellulose

Polysaccharides are made from large amounts of glucose

Some animals – cows, sheep, termites – can use cellulose as a food source.

Humans cannot. We don’t have the enzymes to break it down. We call it fiber. It adds bulk to our waste.

Cellulose forms the rigid structure of plants.The strings in celeryThe membranes surrounding kernels of

corn …

Gums and PectinsGums and Pectins

Generally not available to the home cook.Gums are extracted from plants and are

soluble in waterKaraya gum, gum agar, carageenan, algin

Thicken, stabilize, trap color and flavor.Salad dressings, gummy candies, gravies etc.

http://w3.shorecrest.org/~Lisa_Peck/MarineBio/syllabus/ch6producers/phycocolloid_wp/patrick1/phycocolloid.htm

PectinPectin

Naturally occurs in fruitEspecially in applesWhen sugar is added – pectin dehydrates

and creates a thickened structure –A.k.a. jam!

CarbohydrateCarbohydrate Functions in Food Prep Functions in Food Prep

Provide StructureFlour provides the majority of the

structure in baked goodsAbility to thicken when heated……and to gel when cooled

Allows starch to take and hold many shapes

BindBind

The ability to hold two things together –like holding batter to vegetables & meat during deep-frying

The gum, carageenan, stabilizes cocoa in milk so that the cocoa does not settle out. Also used in ice cream & other dairy products.

ThickenThicken

Starch is usually combined with liquids in food preparation

Must first be heated to break molecular bonds

Starch granules swell as they are heated – this is when they will hold the most water and have the most thickening power.

(the starch in instant pudding has been pre-gelatinized - this allows it to gel/set at the temperature of cold milk)

Starch molecules are very large in comparison to water molecules – and they have spaces between them – like a tumbleweed.

They will pick up things that cross theirpath – like water.

The more water that “snuggles” into the molecule – the thicker the mixture will become

Salt & Sugar weaken starches thickeningpower –small amountswon’t have too mucheffect.

Were you Were you listening?listening?

Name 2 of the four types of complex carbohydrates.

Give an example of a specific food For the type of carbohydrate you listed.

Name the three functions that carbohydrates perform in preparing foods.

A. Starch “packets” are called….

B. What needs to be added to make them open up and accept water?

What would happen if flour or cornstarch was put directly into hot liquid?

Pectin is used to make…

What are we doing next time?

Lab Next Time!!We will pair and share so that we can

sample more variety of starches!