Carbs

Question 1

Simple carbs

Answer 1

Sugars that are quickly absorbed by the body causing rapid rise in blood sugar levels

Question 2

Monsaccharids

Answer 2

Single sugar molecules, e.g, glucose and fructose found in fruits

Question 3

Disaccharids

Answer 3

Two sugar molecules joined together e.g sucrose and lactose

Question 4

Complex carbs

Answer 4

Longer chains of sugar molecules make them slower to digest. Slower breakdown provides a more steady and longer lasting source of energy. Maintain stable blood sugar

Question 5

Complex carbs examples

Answer 5

• whole grains (brown rice and oats)
• vegetables (starchy veg and potatoes)

Question 6

Baking- gelatinisation

Answer 6

involves the swelling and bursting of starch granules when they absorb water and heat. This process thickens the dough or batter and helps to set the structure of baked goods like bread, giving it the desired texture and crumb

Question 7

Baking- Maillard reaction

Answer 7

on-enzymatic browning, is responsible for the browning of the crust and the development of complex flavors and aromas in baked products. It occurs when proteins react with reducing sugars under the influence of heat

Question 8

Cooking- strach gelatinisation

Answer 8

heat causes starch granules to swell as they absorb water and burst, thickening the food. Softer more digestible texture. Like pasta or rice

Question 9

Cooking- Resistant Starch

Answer 9

Cooking then cooling foods containing starch can lead to the formation of resistant starch. Which resists digestion and has health benefits like imporved gut health and blood sugar regulations

Question 10

Extrusion- starch gelatinisation

Answer 10

High temp high pressure used to create snacks

Question 11

Extrusion - expansion and popping

Answer 11

Rapid release of pressure in extrusion can cause the product to expand or pop. Contributing to the unique texture of puffed snacks and cereal

Question 12

Extrusion - Breakdown of carbs

Answer 12

Leads to changes in texture and digestibility