Most natural starches are mixture of these 2 fractions. Each contributes properties related to thickening and gelling. The swollen starch granules are responsible for the thickening that occurs in pudding and sauce, and cooked cereals. They are formed when corn syrup is made, bread is toasted, and flour is browned. It is indigestible by humans, because there are no enzymes in human digestive tract capable of hydrolyzing these complex carbohydrates.
Fibers contain cellulose, hemicellulose, beta-glucans, and pectins which are all polysaccharides.
A greasy feel We will discuss Fats in detail later in semester when we study chapter 18. There are about 22 different amino acids which make up different proteins. For that reason, humans must get these amino acids from the diet. Complete proteins are those which contain all of these essential amino acids. The complete proteins come from animal proteins and soybean products.