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24 Cards in this Set
- Front
- Back
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Carbohydrates-define
organic or inorganic calories/gm |
organic compound (C, H, and O2)
4 cal/gm |
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Carb Functions in Body
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provide energy; contribute to nutrition
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Carb Functions in Food
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flavor enhancing and sweetening
binding contribute to texture fat replacers source of food for yeast |
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Sucrose
Maltose Lactose |
Sucrose=glucose and fructose
Maltose= glucose and glucose Lactose= glucose and galactose |
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DIsaccharides
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2 monosaccharides joined together with a glycosidic bond
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High Fructose Corn Syrup
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glucose + enzymes (isomerase)= fructose
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Sugar Alcohols
cal/gm |
1-3cal/gm
reduction of a carbonyl group to a hydroxyl group; addition of hydrogen or removal of an oxygen ex: glucose to sorbitol |
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Polysaccharides
cal/gm |
4cal/gm
complex carbohydrate polymers(branches) -ability to permanently change or deform -prevents loss of moisture |
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Storage polysaccharides
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starch, glycogen
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Structural polysaccharides
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pectin, gums, cellulose
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Polysaccharides (starch)
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amylose + amylopectin
long chains of glucose molecules joined by glycosidic bonds |
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Amylose
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makes up 25% of starch
soluble; and can turn into a gel |
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Amylopectin
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makes up 75% of starch; insoluble; thick but not gel
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Starch Granule
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more amylopectin>more starch>sticky and creamy
more amylose>less starch>fluffy and separate |
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Pectin
cal/gm |
naturally in plant food products
1-3cal/gm gelling agents, stabilizers, thickeners soluble fiber (citrus peels) |
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Gums
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branched polysaccharides
form viscous solutions (trap water), fat, starch replacers, stabilizers 1-3cal/gm limited digestion/absorption |
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Cellulose/Hemicellulose
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not digested in body; insoluble dietary fiber
unbranched long chains vs. branched and short chains |
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Structure of Cereal Grains
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germ, endosperm, bran
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Germ
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fat content and rancidity; antioxidants added to decrease rancidity
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Endosperm
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starch, and protein matrix; lowest in fat; used in making white bread
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Bran
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offers protection; provides cellulose and hemicellulose
wheat bran=insoluble fiber(stool softener) oat bran=soluble fiber (reduce cholesterol) |
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Bread Flour
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not finely milled; high protein-starch, high gluten
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All purpose flour
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no bran, no germ- less strong/elastic than bread flour
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Cake flour
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finely milled; less portein, more starch, low gluten
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