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Carbohydrates

Carbohydrates. 3 Types Sugar Starch Fibre. Sugar. Includes simple sugars i.e. Glucose Fructose Double sugars i.e. Lactose Sucrose Sugar is easy to digest and nutritionally, therefore, gives instant ENERGY. Starch.

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Carbohydrates

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  1. Carbohydrates 3 Types Sugar Starch Fibre

  2. Sugar Includes simple sugars i.e. • Glucose • Fructose Double sugars i.e. • Lactose • Sucrose Sugar is easy to digest and nutritionally, therefore, gives instant ENERGY

  3. Starch Starch is a complex sugar i.e. It needs to be broken down by digestion before the energy can be used. This is why it is a way of having sustained energy in the body. Pasta is a good example. If you play a lot of sport, having a starchy meal a couple of hours before you start means that you can sustain your energy.

  4. Energy Sugar and Starch both provide energy. Sugar gives instant energy Starch gives sustained energy Energy not used by the body is stored as fat. It is often Carbohydrates, not fats that make people put on weight!!

  5. Fibre • This is another type of carbohydrate. • It cannot be broken down in the body but is essential in keeping the digestive system working. • Fibre absorbs chemicals and waste products and makes it easier to pass out of the body.

  6. Sugar in home baking Where are they used.... • Granulated sugar • Caster sugar • Brown sugars • Icing sugar

  7. Sugar - functions • Sweetness • Softens ‘sharp’ flavours • Preservative • In creaming – aerates / lightens • Speeds up fermentation • Adds colour • Caramelises

  8. Substitutes • Sugar substitutes can be healthier as they have fewer calories. • Diabetics can make use of these in there diet. • They are nor a direct substitute for sugar as they don’t have the same properties as sugar.

  9. Starch - uses Bulking agent – starch swells when water is added so can provide the bulk of the product e.g. In pasta Gelling agent – when moisture and heat are applied – starch sets to a gel • Starch granules absorb liquid and swell • Above 72° the starch breaks open making a thick / viscous mixture – gelatinisation. • Gelatinisation is complete at 100°C. • The liquid now forms a gel. • On cooling the gel solidifies and takes the shape of the container.

  10. Tasks Find out about Modified / Smart Starches and how they are used in manufacturing. (Check your answer on the next slide!!!)

  11. What is Modified starch? Modified starch is a starch that has been altered (modified) to perform additional functions when it is used in manufacturing. They are also known as SMART starches. Modified starch – often made from Maize – is used to thicken food when boiling water is added e.g. Cup-a-soup / instant noodles / gravy granules Pre-gelatinised starch is used to thicken instant desserts without heat. A cold liquid can be added and the sauce will thicken when stirred or whisked.

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