Carbohydrates

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Across
  1. 3. A yellow starchy powder made from corn
  2. 5. Most of the protein, vitamins and minerals of a grain are contained in this
  3. 6. This type of flour is brown because it has contains of the bran
  4. 8. These cereals are used to make porridge and in Anzac biscuits
  5. 9. Table sugar is known by this scientific name
  6. 10. An Asian staple that is affected by gelatinisation as it cooks
  7. 14. Most of the sugar we use comes from sugar ______
  8. 15. The gelatinisation of starches can be used to ___________ sauces
  9. 16. The bulk of the flour that we use and eat comes from this cereal
  10. 17. The part of a cereal grain that is made up of starch
Down
  1. 1. The brown layer of a cereal grain that contains fibre
  2. 2. The browning of sugar when exposed to a dry heat
  3. 4. Another word for corn grain
  4. 5. When starches expand due to moist heat
  5. 7. This type of sugar is ground the finest
  6. 11. A brown component of sugar that gives brown and raw sugars their colour
  7. 12. The edible seeds of grasses
  8. 13. Brown rice is better for you as it contains more of this
  9. 14. Starch and fibre are __________ carbohydrates because they are made of multiple sugars joined together