1. COMPLEX CARBOHYDRATES
Principles of Food Science, Glencoe, Janet Ward. Chapter 9.

2. 3 FUNCTIONS of Complex Carbohydrates
Provide Structure
Bind
Thicken
Principles of Food Science, Glencoe, Janet Ward. Chapter 9.

3. FUNCTIONS OF COMPLES CARBOHYDRATES
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.
Principles of Food Science, Glencoe, Janet Ward. Chapter 9.

4. Providing Structure Starch main ingredient in flour
Flour main ingredient in baked goods.
Flour provides bulk or
structure of baked food
products.
Principles of Food Science, Glencoe, Janet Ward. Chapter 9.

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.
Principles of Food Science, Glencoe, Janet Ward. Chapter 9.

6. Thicken Starches thicken liquids. Flour Cornstarch Arrowroot Pectin
Principles of Food Science, Glencoe, Janet Ward. Chapter 9.

7. RESOURCES
Principles of Food Science, Glencoe, Janet Ward. Chapter 9.