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