Quantifying Carbohydrates:  I've been looking for information about how the
carbohydrate content of foods is determined.  My guess is that most of the
information we see on the labels is a simple tally of the ingredients
followed by a table lookup.  I know how calories are measured (in a
bomb-calorimeter), and have built and used my own equipment to do so.  But
so far I've been unable to find any information describing how one
ascertains the carbohydrate content of our foods.

I want to be able to independently verify the carbohydrate content of what I
buy/get/make.  And then I want to be able to measure the effects of various
food-processing steps as they undergo various chemical and natural changes
(yeast rising, bacterial activity, etc.).

I've Googled and visited dozens of libraries.and can't seem to get a hit.
Does anybody reading here know the process by which the carbohydrate content
of foods can be validated?

TIA,

Dusty