Food Science - Complex Carbs

Starches high in Amylose

• form gels
• are also high in amylopectin
• make good pie fillings
• come from tapioca and arrowroot

Starch granules contain

• a mixture of amylose and amylopectin
• either amylose or amylopectin
• neither amylose or amylopectin

What does the research indicate about diets high in complex carbohydrates?

• Improves an athletes performance
• Hinders an athletes performance
• Is hard for most athletes to maintain
• Is the best diet for all people

All of the following are functions of of complex carbohydrates in food preparation except

• decrease viscosity
• thicken
• bind
• provide structure

A chain of glucose molecules

• starch
• sucrose
• glucose
• ketosis

A process of burning fat without carbohydrates

• paste
• ketosis
• glucosis
• fatosis

A thickened mixture of starch and liquid

• paste
• gel
• jello
• glucogon

water that leaks from a gel

• syneresis
• cellulose
• amylopectin
• polymer

large molecule that consists of many units linked together

• polymer
• gelatiniaztion
• pectin
• retrogradation

thickening a liquid with a starch

• gelatinization
• pectin
• retrogradation
• syneresis