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CARBOHYDRATE - Coggle Diagram
CARBOHYDRATE
SIMPLE
DISACCHARIDES
SUCROSE
Found in fruit and vegetables
LACTOSE
Found in milk of mammals
MALTOSE
Found in molasses
FUNCTION
Flavour balance
Preservation - absorbs extra moisture and stops bacteria from growing and delaying spoilage
Texture and mouthfeel - lowers the freezing point of ice cream and prevent the formation of large ice crystals.
Helps provide the soft texture in baked goods.
Volume - helps bread products and other baked goods rise and giving them an airy texture
Colour - caramelizes or undergoes Mailard reaction (browning when heated.
Tastes - small amount can improve taste.
MONOSACCHARIDES
FRUCTOSE
Fruit
Root vegetables
Honey
GALACTOSE
Milk
GLUCOSE
Main source of calories
COMPLEX
OLIGOSACCHARIDE
Garlic
Asparagus
Onions
FUNCTION
STABILIZING
MOISTURE RETAINING
BINDING AND FILLING
COATING AND DUCTING
GELLING
DILUENT
THICKENING
COLOURING
POLYSACCHARIDE
STARCH
Potato
Wheat
Corn
Rice
CELLULOSE
Vegetables
Nuts
Fruits