食品安全与家庭食品保藏教学课件电子教案全套课件.pptx

Experimental FoodsCarbohydrates: Starch and SugarsAlternative Sweeteners Starch 1. Wheat 2. Corn 3. Potato 4. Rice5. Cassava (Tapioca) Starch Wheat Kernel Starch Molecular Structure Polysaccharides Amylose Amylopectin Starch Molecular Structure Polysaccharides Amylose Amylopectin Linkage 1,4 glycosidic 1,6 glycosidic Starch % AmylosePotato 20Wheat, Corn 25Tapioca, Rice 17Waxy Corn 0-3 Most common starches are: 25% amylose - 75% amylopectin Starch GranulesThe physical Structure Corn Angular Wheat Spherical Pot