Carbohydrates are the main source of energy for the body. They are the sugars, starches, and dietary fiber that occur in plant foods and dairy products. Carbohydrates are mainly found in plant foods. They also occur in dairy products in the form of a milk sugar called lactose. Foods high in carbohydrates include bread, pasta, beans, potatoes, rice, and cereals. Carbohydrates play several roles in living organisms, including providing energy. It is very important to moderate the intake of high-content sugar food to keep the body healthy. Along with providing energy it plays a very important role in food industry. It is present in various forms in the raw and processed food. It is the main source of fiber. It becomes a myth that carbohydrate is unhealthy for our body but the truth is not all carbohydrate is bad for us. Hence it is necessary for the knowledge of carbohydrate use in food processing. Additionally, the text focus on the importance of carbohydrate in the form of sugar in bakery, confectionary and other food processing sectors and also briefly explain the chemicals changes take place during the processing of carbohydrates this changes responsible for food flavor, color and appearance. The various gums, pectin, agar, mucilage (soluble fibers and gelling agents). Consumption of significant quantities of dietary fibre has been shown to be beneficial to human nutrition, helping reduce the risk of certain types of cancer, coronary heart disease, diabetes and constipation. As well as being an important source of energy and dietary fibre, carbohydrates also contribute to the sweetness and textural characteristics of many foods. It is important to determine the type and concentration of carbohydrates in foods for a number of reasons. The efficiency of many food processing operations depends on the type and concentration of carbohydrates that are present.