Biology /Chapter 9: Complex Carbohydrates Part 1
What are complex carbohydrates also called?
polysaccharides
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Key Terms
Term
Definition
What are complex carbohydrates also called?
polysaccharides
How many glucose molecules make up starches?
100 to several thousand glucose units linked in chains
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Name examples of polymers of sugar.
wheat, flour, rice, corn
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Define amylose.
The linear structure of starches
Define amylopectin.
The branched structure of starches
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What are starch pockets called?
Granules
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| Term | Definition |
|---|---|
What are complex carbohydrates also called? | polysaccharides |
How many glucose molecules make up starches? | 100 to several thousand glucose units linked in chains |
Name examples of polymers of sugar. | wheat, flour, rice, corn |
Define amylose. | The linear structure of starches |
Define amylopectin. | The branched structure of starches |
What are starch pockets called? | Granules |
How do starches perform differently in food mixtures? | The ratios of amylose to amylopectin within granules |
What are waxy structures made of? | Mostly amylopectin |
What is cellulose made of? | Polysaccharide made from large amounts of beta-glucose |
Why can’t we digest cellulose? | We lack the enzyme to digest it |
What is cellulose known as in the diet? | Fibre |
Give characteristics of gums. | Soluble in H2O, extracted from plants |
Name 2 functions of gums. |
- Traps colour and flavour |
Give 2 examples that use gums. | Salad dressings and gummy candies |
Where are pectins found? What are they made of? |
- Made of sugar acids |
What are pectins used for? | Jams/Jellies |
Name the 3 functions of complex carbs in food preparation. | 1) They provide structure |
Name 3 examples in which complex carbs provide structure. |
|
What happens when starches are heated? Cooled? | Heated: thickens |
What do amylose molecules bind best for? | Binding batters to meat, fruit and vegetable pieces for deep frying |
Name 3 examples of carbs as binding agents. |
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How do complex carbs react when heated with H2O? What happens? | Starch pockets open, allowing H2O molecules to slide into spaces in the |
When complex carbs are heated with H2O, what happens when there’s too much heat? | starch molecules break apart (hydrolyze) |
Define gelatinization. | Thickening liquid with starch |
Define gelatinization point. | Temp at which max swelling occurs - point at which the starch will hold the most water and have the greatest thickening power |
What interferes with gelling? Why? | Salt and sugar compete for water (because polar) so large amounts interfere with gelling. |
Name the 4 types of combinations of complex carbs. |
|
Define slurries. | Uncooked mixtures of starch and water (acids and bases are added to the mixture to chemically alter the structure of the starch molecules) |
Define sols | Pourable thickened liquids (pancake, waffle, muffin batter and white sauce, gravy) |
Define pastes. | Thickened starch/liquid mixtures with very little flow |
Define gels. | Rigid starch mixtures in which molecules of hydrogen bonds together and form a junction |
What is retrogradation? | Firming of a gel during cooling and standing |
When is retrogradation desirable? What can it form if it continues for too long? | When it causes thickening during cooling, it can form cracks if it continues |
Define syneresis. | Condition of water leaking from a gel over time |
Define viscosity. | The resistance of a mixture to flow or a measure of starch's thickening ability. |
What makes you more resistance to flow? | The more solid you are |
What does viscosity change with? | With temperature |
How does cornstarch's viscosity change? | When pressure is applied |
Which is more viscous: amylose or amylopectin? | Amylose |
Define stability. | The ability of a thickened mixture to remain constant over time and temperature |
What can stable sauces do? | They can be frozen and reheated with very little change in appearance or taste |
How do cornstarch and flour compare in terms of stability and thickening? | Cornstarch has more thickening power, but flour is more stable over time and temp |
Define opacity. | The degree of light blockage |
Define translucency. | The degree of how much light passes through objects |
Define texture. | The feel of graininess or smoothness of a mixture on the tongue and palate |