Complex Carbohydrates

5. firming of a gel during cooling and standing
7. ability of a thickened mixture to remain constant over time
9. how much an object blocks light
11. thickened liquids ex: pancake batter
14. linear, chainlike structure of starch, holds batters to vegetables/meats for deep frying
16. complex carbohydrates consisting of molecules of sugar units
17. ___ results in an opaque gel
18. branched structure of starch

1. key component responsible for texture in jams and jellies, found naturally in fruits and vegetables
2. Adding ___ results in a translucent gel
3. 100's or 1,000's of sugar units
4. resistance of a mixture to flow
6. thickened mixtures of starch and liquid with little flow
8. soluble in water and extracted from plants
10. starch mixtures that are rigid
11. water leaking from a gel
12. how much light passes through an object
13. uncooked mixtures of water and starch
15. indigestible fiber in the diet
17. main source of starch in US diet