Editing Cooking (section)

===Carbohydrates===
{{Main|Carbohydrate}}
Carbohydrates include the common sugar, [[sucrose]] (table sugar), a [[disaccharide]], and such simple sugars as [[glucose]] (made by enzymatic splitting of sucrose) and [[fructose]] (from fruit), and [[starch]]es from sources such as cereal flour, rice, [[arrowroot]] and potato.<ref>{{Cite web|url=https://medlineplus.gov/ency/article/002469.htm|title=Carbohydrates: MedlinePlus Medical Encyclopedia|website=medlineplus.gov|language=en|access-date=2019-02-04}}</ref>

The interaction of heat and carbohydrate is complex. [[Polysaccharide|Long-chain sugars]] such as [[starch]] tend to break down into more digestible [[Monosaccharide|simpler sugars]].<ref>{{Citation|last=Öste|first=Rickard E.|title=Nutritional and Toxicological Consequences of Food Processing|chapter=Digestibility of Processed Food Protein|date=1991|chapter-url=http://dx.doi.org/10.1007/978-1-4899-2626-5_27|series=Advances in Experimental Medicine and Biology|volume=289|pages=371–388|place=Boston, MA|publisher=Springer US|doi=10.1007/978-1-4899-2626-5_27|isbn=978-1-4899-2628-9|access-date=2021-05-19}}</ref> If the sugars are heated so that all water of [[crystallisation]] is driven off, [[caramelization]] starts, with the sugar undergoing thermal decomposition with the formation of [[carbon]], and other breakdown products producing [[caramel]]. Similarly, the heating of sugars and proteins causes the [[Maillard reaction]], a basic flavor-enhancing technique.

An [[emulsion]] of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In [[European cuisine|European]] cooking, a mixture of butter and flour called a [[roux]] is used to thicken liquids to make stews or sauces.<ref>{{Cite web|url=https://guide.michelin.com/sg/dining-in/what-is-roux-sg/news|title=What is...roux?|website=MICHELIN Guide|language=en|access-date=2019-02-04}}</ref> In Asian cooking, a similar effect is obtained from a mixture of rice or [[corn starch]] and water. These techniques rely on the properties of starches to create simpler mucilaginous [[saccharide]]s during cooking, which causes the familiar thickening of [[sauce]]s. This thickening will break down, however, under additional heat.