Across
- 2. Chemical test used to detect reducing sugars with colour change
- 4. Linear starch component responsible for forming firm gels
- 6. Starch absorbs water and swells when heated, leading to thickening
- 7. Compounds that promote the growth of beneficial gut bacteria
- 8. Milk sugar made of glucose and galactose
- 9. Hormone that lowers blood glucose by allowing cells to take in glucose
- 10. Reassociation of starch molecules upon cooling, making food firmer
Down
- 1. Bond linking two sugar molecules together
- 3. Browning of sugar due to heat without involvement of protein
- 5. Browning reaction between reducing sugars and amino acids
- 6. Relating to how food affects blood sugar levels