Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 27

Молекулярная гастрономия для креативных шеф-поваров (англ. язык)

Complex carbohydrates are also made up of sugars units, but in complex carbohydrates many more

sugar units are joined together, forming longer, more complex chains. This group of carbohydrates is

therefore also known as the polysaccharides.

Solubility

In complex carbohydrates, many of the previously available OH groups in the sugar units have been

involved in glycosidic bonding, so the complex sugars are much less soluble than the simple sugars.

There are fewer free OH groups available (more are involved in glycosidic bonds) to bond with water

molecules, so solubility is less.

Digestibility

Due to their more complex structure, these carbohydrates take longer to be digested than simple

carbohydrates, and so act more as a long-term energy store. Cellulose, one of the complex

carbohydrates, has such a complex structure that it can not be digested at all, and it actually passes

through the entire digestive system unaffected.

Classification

Complex carbohydrates are synthesised by plants, and thus are found in plant sources. Complex

carbohydrates include two main groups – the fibres and the starches. The fibres are major

compartments of cell walls, and the starches are found located in small granules inside the cells. The

two groups have very different properties, despite both being complex carbohydrates, and will

therefore be considered as separate groups.

Fibres

The main fibres found in cell walls are cellulose, pectin...

ates, and will

therefore be considered as separate groups.

Fibres

The main fibres found in cell walls are cellulose, pectin and hemicelluloses. Each has a slightly

different structure, and this affects how they behave with heating and pH.

Culinary role:

Plant cell walls have an important role in determining vegetable and fruit texture. Understanding how

each of the cell wall components reacts in the presence of heat or pH is thus very useful in

understanding and trying to control changes in vegetable and fruit texture on cooking. Pectin acts as

the glue to hold the cell wall together, and thus tends to play the most important role in determining

fruit and vegetable texture.

Cellulose

Cellulose is made up of long straight chains of glucose molecules. The absence of side chains allows

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