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Functions of Complex Carbohydrates in Food Structure, Binding, and Thickening

Complex carbohydrates play essential roles in food science, primarily through their ability to provide structure, bind ingredients, and thicken liquids. Starch, the main component in wheat flour, gives bulk and structure to baked goods. Additionally, binding agents like amylose help hold batters to meat and vegetables during frying, while carrageenan stabilizes cocoa in chocolate milk. Starches are also critical for thickening various liquids, as seen in instant pudding mixes. Understanding these functions is vital for effective food formulation.

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Functions of Complex Carbohydrates in Food Structure, Binding, and Thickening

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  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.

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