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One of the three main nutrients in food (along with protein and fat). It is the body's main source of quick energy, mostly starches and sugars.
Rice, wheat (roti), and potato are the biggest carbohydrate sources in a typical Indian meal.
The irreversible swelling of starch granules when heated in water above a characteristic temperature, in which the crystalline structure is lost, amylose leaches out and viscosity rises sharply.
A sugar with a free aldehyde or ketone group that can act as a reducing agent — glucose, fructose, lactose and maltose are reducing sugars. Sucrose is not, because both anomeric carbons are involved in the glycosidic bond.
