Chapter 9

The Complex
Carbohydrates:
Starches, Cellulose,
Gums, and Pectins
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Objectives

Describe characteristics of the four

categories of complex carbohydrates.
Identify the functions of complex
carbohydrates in food preparation.
List five physical properties of starch and
liquid mixtures that affect the selection of
starches used in food products.

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Objectives

Compare the advantages and

disadvantages of the three main methods
used to add starches to sauces.
Analyze the role of starches in a
nutritious diet.

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Complex Carbohydrates
Complex carbohydrates are also called
polysaccharidesmany units of saccharides
bonded together
macromoleculesmolecules that contains
hundreds or thousands of atoms

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Starches
Starches are molecules of 100 to several
thousand glucose units linked in chains
They are polymers of sugar found in wheat
flour, rice, corn, potatoes, oats, sorghum, soy,
rye, tapioca, and arrowroot
Starches with a linear structure are
amyloses and those with a branched
structure are amylopectins

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Starches
In most foods, starches are mixtures of
amylose and amylopectin
Plants produce starch in packets called
granules
Ratios of amylose to amylopectin within
granules cause a starch to perform differently
in food mixtures
Waxy starches are mainly amylopectin

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Cellulose
Cellulose is a
polysaccharide made
from large amounts of
beta-glucose
Humans lack the enzyme
needed to digest it
It is also known as fiber in
the diet

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Carbohydrate Gums and
Pectins
Carbohydrate gums
are polysaccharides that are soluble in water
and extracted from plants
thicken and stabilize mixtures
trap color and flavor
are in salad dressings and gummy candies
Carbohydrate pectins are
found in plant cells and made of sugar acids
a key component in jams and jellies

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Complex Carbohydrates in Food
Preparation
1. Complex carbohydrates provide structure
Flour provides most of the structure of baked
goods and other food products
Starch thickens when heated and gels when
cooled
Cellulose forms the structure of fruits and
vegetables
Pectins contribute structure to jams and jellies

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Complex Carbohydrates in Food
Preparation
2. Complex carbohydrates act as binding
agents
Amylose molecules work best at binding
batters to meat, fruit, and vegetable pieces for
deep-frying
Carageenan gum stabilizes cocoa in milk, dairy
products, and ice cream
Guar gum and xanthan gums improve the
consistency of gluten free baked goods

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Complex Carbohydrates in Food
Preparation
3. Complex carbohydrates thicken liquids
When heated with water, starch packets open,
allowing water molecules to slide into spaces in
the starch molecules

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Complex Carbohydrates in Food
Preparation
Gelatinization is thickening a liquid with
starch
Gelatinization point is the temperature
at which maximum swelling occurs
Too much heat will cause starch molecules
to break apart
Salt and sugar compete for water so large
amounts interfere with gelling

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Physical Properties: Types of
Combinations
Slurries are uncooked mixtures of starch
and water
Sols are pourable thickened liquids
Pastes are thickened starch/liquid
mixtures that have very little flow
Gels are rigid starch mixtures in which
molecules of hydrogen bond together and
form a junction

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Physical Properties:
Retrogradation
Retrogradation is the firming of a gel
during cooling and standing
It is desirable when it causes thickening during
cooling, but it may form cracks if it continues
Syneresis is the condition of water leaking
from a gel over time

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Physical Properties: Viscosity
Viscosity is the resistance of a mixture to
flow or a measure of a starchs thickening
ability
The more solids that are present, the greater
the resistance to flow
Normally a liquids viscosity changes when
temperature is changed, but with corn starch,
its viscosity changes when pressure is applied
Amyloses are more viscous than
amylopectins
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Physical Properties: Stability
Stability is the ability of a thickened
mixture to remain constant over time and
temperature
A stable sauce can be frozen and reheated
with very little change in appearance or taste
Cornstarch has more thickening power than
flour, however flour is more stable over time
and temperature changes

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Physical Properties: Opacity
Versus Translucency
Opacity is the degree of light blockage
as evident in sauces made with flour
Translucency is the degree of how much
light passes through an object
as evident in sauces made with cornstarch

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Physical Properties: Texture
Texture is the feel of graininess or
smoothness of a mixture on the tongue
and palate
Cornmeal or whole wheat flower is not used to
thicken gravy because of its gritty mouthfeel
Food scientists evaluate the various
properties of starches before selecting one
for a food product

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Modified Starches
Modified starches are changed
structurally by chemical or mechanical
means
These starches
are often made from wheat, corn, or soy
can be made to exact specifications
can have their sweetness, viscosity, mouthfeel,
and appearance modified

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Modified Starches
Cross-linked starch is changed
chemically so bonding takes place between
molecules
This starch
forms a molecular network that is more stable
during freezing and thawing
is more resistant to acids
is used for baby foods, salad dressings, cream-
style corn, and fruit pie fillings

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Thickening Sauces with
Starch
There are 3 basic methods for combining a
liquid and starch with the goal of
preventing lumps
The method used depends on
the dish
the desired flavor
personal preference

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Thickening Sauces with
Starch
Cold water paste is made by quickly
stirring the starch while adding at least an
equal amount of cold water
It must be heated while stirring and stirred
until smooth
Liquid is added as needed for the recipe
Common uses are gravy and soups

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Thickening Sauces with
Starch
Starch and fat method separates starch
granules with melted fat
This method uses equal amounts of fat and
starch and is used for white sauce and gravy
An example is beurre manie balls

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Thickening Sauces with
Starch
Starch and fat
A roux is a gravy made from starch heated in
fat until the starch turns a reddish brown
adds distinctive flavors to gravies and
sauces
requires low heat and constant stirring
Starch and sugar
Sugar helps separate starch granules and
prevents them from sticking

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The Nutritional Impact of
Complex Carbohydrates
Digestible starches are
the most abundant and economical source of
energy
in the diet, will provide a main energy source
and prevent ketosis and ketone bodies
Glucose is the brains only energy source
stored as glycogen when in excess quantity

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The Nutritional Impact of
Complex Carbohydrates
Indigestible fiber
is called fiber, bran, or bulk on food labels
gives crispiness and mouthfeel to many foods
aids in digestion and the elimination of waste
helps maintain a feeling of fullness
is added to commercial bread products to slow
staling and improve loaf volume

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The Nutritional Impact of
Complex Carbohydrates
Digestible and indigestible starches come
from
grains
breads and cereals
fruits
vegetables
nuts and seeds
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Nutritional Functions of
Carbohydrates
Besides providing energy for bodily
functions, carbohydrates
provide bulk for digestive processes
decrease bile re-absorption
lower cholesterol levels in the blood
promote the utilization of fats
The bulk of carbohydrates in the diet
should come from whole grains, fruits, and
vegetables
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Recap

The types of complex carbohydrates

found in foods are
starches
cellulose
gums and pectins
In food preparation, complex
carbohydrates provide structure, bind
other products together, and thicken

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Recap

Starch and liquid combinations can be

slurries, sols, pastes, or gels
The physical properties of starch and
liquid mixtures are
retrogradation
viscosity
stability
opacity versus translucency
texture
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Recap

Carbohydrates play an important role in

the diet and should mostly come from
whole grains, fruits, and vegetables
Refined grains provide vitamins and
minerals, but should be limited due to
sugar and solid fats that are often added

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