Complex Carbohydrates

3. pourable thickened liquids
6. resistance of a mixture to flow
7. how much an object blocks light
9. the storage form of carbohydrates
11. carbohydrates that can be broken down by intestinal enzymes
14. the body's main source of energy (also stored glucose)
15. mixture of equal amounts by flour and COLD fat
17. ability of a thickened mixture to remain constant over time
18. long and chainlike, provides gelling characteristics
21. branched, abundant structure that provides cohesion or thickening properties when cooked with liquid

1. how much light passes through an object
2. starch mixtures that are rigid
4. firming of a gel during cooling and standing
5. mixture of equal amounts of flour and HOT fat
8. thickened mixtures of starch and liquid with little flow
10. polysaccharide made from large amounts of glucose-- forms rigid structures of plants
12. water leaking from a gel
13. thickening liquid with a starch
16. this is made up of hundereds or thousands of glucose molecules
19. provides immediate energy
20. uncooked mixtures of water and starch