Potatoe-bread

Figure 13.1 (a) Blood glucose responses to 50 g available carbohydrate portions of potatoes, bread, and glucose (reference) and to a serving of bread and potato (Monro et al., 2008). (b) Food intakes that gave the responses shown in (a). 

Most of the energy that you get from food comes in the form of carbohydrates. For most of us, starch, found in such foods as potatoes, bread, and rice, is our major carbohydrate source. Sugars—in fruit, honey, candy, and many packaged foods—are also carbohydrates. Plants make carbohydrates, such as the starch in potato tubers, shown in Figure i. 

Complex carbohydrates are better for us than the simple sugars. Starch, found in rice, potatoes, breads, and cereals, is an excellent energy source. In addition, the complex carbohydrates, such as cellulose, provide us with an important supply of dietary fiber. 

First, many people, like Mary, find it soothing to eat, and often turn to food when they re stressed, upset, or anxious. And the foods to which they turn tend to be high in sugar (candy, ice cream, pastries, sodas) and in refined carbs (potatoes, bread, pasta, crackers, chips, and other foods made with white flour), both of which raise the blood sugar very quickly. Indeed, Mary told me that when she felt lonely, sad, or anxious, she liked to fill up on sweet and starchy foods, which seemed, at least temporarily, to have a cheering effect. 

Acrylamide was identified as a contaminant in heat-treated starchy foods (e.g., potatoes, bread, snack foods) in 2002. Methods for determination of acrylamide in food are based mainly on GC-MS (without derivatization or with derivatization by bromination) or LC-MS/MS. Acrylamide is generally extracted from the food matrix with water, sometimes with defatting using hexane, and cleanup of the extract is achieved using mixed-mode or multiple SPE cartridges. 

Dried potato products, such as instant mashed potato granules and potato flour, are similar in composition to cereal flours. Therefore, they may be used in breads, pancakes, waffles, and similar baked products. Moist forms of potatoes may be used to make these items if the liquid called for in the recipes is reduced somewhat. The Irish have long made potato breads with mashed potatoes. 

Rafftnose, a galactooligosaccharide, is prevalent in legumes, including lentils, dried beans, and soy. Starch is present in many dietary staples, including potatoes, bread, pasta, and rice. Cellulose, a structural component of cell walls, is the primcay component of celery. Hemicellulose is a structural polysaccharide component in the cell walls of many organisms. 

Uses Emulsifier for margarines, frozen desserts whipped toppings, other vegetable dairy systems, candies, chewing gums, dehydrated potatoes, breads, Danish, sweet doughs... 

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