Carbohydrates - Schmole

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Across
  1. 2. food storage of animals
  2. 4. the basic unit of carbohydrates
  3. 7. cell walls of plants
  4. 9. used in place of substances such as milk fat
  5. 10. reduces crystallization during freezing
  6. 12. texture enhancer, thickener
  7. 13. sugar
Down
  1. 1. consist of two sugar molecules chemically bonded together
  2. 3. consist of many (3 or more) sugar molecules chemically bonded together
  3. 5. the invert chemical breakdown of a disaccharide into its two separate monosaccharides
  4. 6. Maillard Reaction
  5. 8. the chemical reaction between sugars and amino acids to produce color (browning) , aromas, and flavors
  6. 9. improve palatability, flavor enhancer
  7. 10. food storage of plants
  8. 11. starch and fibers