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4 Whole grain Carbohydrates
Genyi Zhang1 and Bruce R. Hamaker2
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
2Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana, USA
4.1 Introduction
Whole grains or whole grain foods, based on the Whole Grains Council (2004), contain “all the essential parts and naturally‐occurring nutrients of the entire grain seed in their original proportions” and its carbohydrates include endosperm starch and non‐starch polysaccharides (dietary fibre), and minor amounts of inulin (Van Loo et al. 1995, in wheat, rye, barley) and simple sugars. Whole grains comprise cereals and pseudocereals, but not legumes or oilseeds. Starch, as a semi‐crystalline entity, is presented in a granular form in the endosperm of different shapes and sizes. In cereals, there are pores leading to channels within the starch granules that facilitate more rapid enzyme digestion of raw starch than is the case in granules without channels such as in tubers. Molecularly, starch is composed of essentially linear amylose and highly branched amylopectin that are both homopolymers providing energy to the body in the form of glucose. The nutritional character of starch is represented
