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Unit 3 Organic Chemistry: The Macronutrients
260
Complex carbohydrates are polysaccharides—complex molecules
of thousands of linked sugar units. The different types of complex
carbohydrates include starches, cellulose, gums, and pectins. Complex
carbohydrates serve several functions in food preparation.
Starch and liquid mixtures are classified by their physical
properties. These characteristics are evaluated by food scientists
anytime they develop a new starch-thickened product. Modified
food starches and cross-linked starches are manufactured. The wide
variety of manufactured starches has greatly increased the number
of food products available to the consumer.
When used as thickeners, starches can be added in three different
ways to prevent lumping. All three methods work by separating
starch granules.
Carbohydrates should be your main source of energy. The body
is designed to work best from the energy derived from sugars and
starches. You need a new supply of carbohydrates every four to six
hours when you are awake. As with all other nutrients, your body
will function best with the proper balance of nutrients.
1. Name the two basic structures of starches and describe their shape.
2. Describe each of the four types of complex carbohydrates: starch
granules, cellulose, gums, and pectins.
3. List the three functions of complex carbohydrates in food
preparation and give an example of each.
4. Describe how starches thicken a liquid mixture.
5. List four factors food scientists evaluate before selecting a starch
for thickening.
6. Identify and define the four types of starch and liquid mixtures.
7. How are retrogradation and syneresis related?
8. List the four types of starch and liquid mixtures from least to
most viscous.
9. Which starch would you use to make a translucent sauce? to make
an opaque sauce?
10. How are modified starches produced?
11. Describe three ways to prevent lumps from forming when adding
starch to a liquid.
12. List the nutritional functions of starch in the diet.
13. Why must jelly have a pH of 2.0 to 3.5 in order to gel?
14. Describe how instant pudding mixes can thicken without cooking.
Chapter 9 The Complex Carbohydrates: Starches, Cellulose, Gums, and Pectins
261
15. Why is it possible to refresh a slice of stale bread by sprinkling
water on it and heating it briefly?
16. Name a favorite food prepared using each of the three methods
of adding starch without forming lumps.
17. Why is carbohydrate loading important to athletes, but not
recommended for others?
18. Reading, Research. Research the procedure for making cornmeal
mush and polenta. Using information from your research and
this text, determine what starch principle is important in the
production of these foods. Present your findings to the class.
19. Writing. Write an article for your school newspaper that explains
the advantages and disadvantages of using whole-grain products.
20. Writing. Prepare an athletes’ meal planning pamphlet with
sample meals. Distribute the pamphlets to your school’s athletic
departments.
21. Financial Literacy. Search the Internet for charts or information
on starch thickening power and costs. Calculate the cost of each
to thicken one quart of broth for gravy.
22. Technology. Use a nutrition analysis program to compare the
nutritive values of cornmeal, rye flour, wheat flour, buckwheat,
and tapioca.
23. Math. Construct a bar graph showing the fiber content of eight
types of bread available at a local grocery store.
24. Math. Examine several gravy and sauce recipes. What proportions
of flour to liquid are used? What proportions of cornstarch to
liquid are used?
25. Science. Through experimentation and viscosity tests, chart the
thickening power of cornstarch in 30-second cooking intervals
up to five minutes after reaching the boiling point. Use a ratio
of ¼ cup of cornstarch per cup of water.
26. Technology. Using nutrition analysis software, enter the food
you have eaten for a 24-hour period. Analyze the percentage of
calories from sugars and starches. Write a report on how your
diet compares to the recommendations in the Dietary Guidelines
for Americans. Describe menu substitutions or changes that would
be needed to meet the guidelines.
College
and Career
Readiness
STEM
Activities Enhance and Extend Learning
Questions at the end of each chapter
test your reading comprehension.
Q ti t th d f h h t
Check Your Understanding
Questions challenge you to use
higher-level critical thinking skills
when reviewing chapter concepts.
Q ti h ll t
Critical Thinking
Math, science, and technology activities
all reinforce STEM-related content.
M th i d t h l
STEM Connections
These activities link chapter content
to various academic subjects and to
career expectations in the areas of
writing, reading, and speaking.
Th ti iti li k h t t t
Academic Connections