Complex Carbohydrates - Starches Summary

Chapter 9: Complex Carbohydrates

Starches

• Storage form of carbohydrates

• Common sources:

  • Seeds, roots, tubers

  • Most common: wheat flour

  • Cereal grains: corn, wheat, rice, oats, sorghum

  • Legumes (pod-contained)

  • Roots and tubers: potato, tapioca, arrowroot, soy

Types of Starches

• Tapioca Starch:

  • Neutral flavor

  • Adds chew, elasticity, structure in gluten-free baking

  • Helps form a golden crust

  • Thickens quickly at low temperature

• Arrowroot Starch:

  • Neutral flavor, 1:1 replacement for cornstarch

  • Withstands low-moderate heat, works well with acid

  • Freezes and thaws without texture change

• Potato Starch:

  • Neutral flavor

  • Balances structure and tenderness in gluten-free baking

  • Replace 1 tbsp cornstarch with 1.5 tbsp potato starch

• Sweet White Rice Flour:

  • Neutral rice-like flavor

  • 1:1 replacement for wheat flour for thickening

  • Strong binder in gluten-free baked goods

• Cornstarch:

  • Neutral flavor after cooking

  • Low-moderate heat resistance, poor with acid

  • Best for thickening dairy sauces

Starch Molecule

• Definition: Polysaccharide made of hundreds/thousands of glucose molecules

• Glucose: Monosaccharide or simple sugar

• Polysaccharide: Complex carbohydrate

Kinds of Starch Molecules

• Amylose:

  • Long & chainlike, provides gelling characteristics

  • Forms gel and colloidal dispersion

• Amylopectin:

  • Branched structure, provides cohesion/thickening when heated

• Molecular Comparison:

  • Most starch foods contain both amylose & amylopectin

Functions of Complex Carbohydrates in Food & Cooking

• Provide structure

• Bind products together

• Thicken products

Functionality of Starches

• Absorb liquid in mixtures

• Swell and burst when heated, thickening recipes

• Add moisture and texture; excess starch can cause gumminess

• Aid in binding for gluten-free baking

• Useful as coating for frying