Disaccharides are formed when two monosaccharides join by glycosidic linkage. Common examples include sucrose, lactose, and maltose. Most disaccharides have 12 carbon atoms with formula C12H22O11. They are soluble in water and form glycosidic bonds
Whole grains contain endosperm, germ, and bran, unlike refined grains. Major whole grain sources include wheat, rice, barley, maize, rye, and oats. Minor cereals like millet and sorghum are also considered whole grains
Starches are complex carbohydrates found in grains, roots, and tubers. Potato starch has high phosphate content and gelates at 140-149°F. Cornstarch is twice as potent as wheat flour, gelates at 144-203°F. Rice starch is hypoallergenic and gluten-free, gelates at 136-180°F. Wheat starch is stable during cooking, ideal for roux
Starch is a complex carbohydrate found in plants' roots, tubers, and seeds. Carbohydrates are the body's primary energy source. Starch gets broken down into glucose for energy
Simple carbs (sugars) digest quickly, causing blood sugar spikes. Complex carbs (starches) digest slowly, releasing glucose gradually. Fiber is undigested and helps control blood sugar levels
Oats are complex carbohydrates rich in fiber and protein. All three types contain 150 calories per 40g serving. Oats are made by removing outer hull from whole groats