Complex Carbohydrates

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