Food science Carbohydrates

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5 Terms

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Carbs are important for

Color of fresh baked bread

Crystalline structure of candies

Function to control the amount of water that is free, absorbed and bound.

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Carbohydrates

Primary energy source for the world

Composed of C,H,O

Traditionally classified as simple and complex carbohydrates

4 main groups

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Classified on the basis of the # of sugars, or glucose unites they posses:

  • Monosaccharide

  • Disaccharides

  • Oligosaccharides

  • Polysaccharides

    Cell wall structural component in Plants or F/V

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Monosaccharides

  • smallest form, non-hydrolysable

  • Not chemically bonded to other sugars

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Continue Monosaccharides