Complex Carbohydrates

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Across
  1. 3. pourable thickened liquids
  2. 6. resistance of a mixture to flow
  3. 7. how much an object blocks light
  4. 9. the storage form of carbohydrates
  5. 11. carbohydrates that can be broken down by intestinal enzymes
  6. 14. the body's main source of energy (also stored glucose)
  7. 15. mixture of equal amounts by flour and COLD fat
  8. 17. ability of a thickened mixture to remain constant over time
  9. 18. long and chainlike, provides gelling characteristics
  10. 21. branched, abundant structure that provides cohesion or thickening properties when cooked with liquid
Down
  1. 1. how much light passes through an object
  2. 2. starch mixtures that are rigid
  3. 4. firming of a gel during cooling and standing
  4. 5. mixture of equal amounts of flour and HOT fat
  5. 8. thickened mixtures of starch and liquid with little flow
  6. 10. polysaccharide made from large amounts of glucose-- forms rigid structures of plants
  7. 12. water leaking from a gel
  8. 13. thickening liquid with a starch
  9. 16. this is made up of hundereds or thousands of glucose molecules
  10. 19. provides immediate energy
  11. 20. uncooked mixtures of water and starch