Carbohydrate Types — main categories?
Simple and complex carbohydrates.
Carbohydrates — primary energy source?
Broken down into glucose for energy.
Glycemic Index — what measures?
Speed of blood glucose rise after eating.
Simple vs complex carbs — difference?
Simple digest quickly; complex digest slowly.
Nutritional value of carbs — key benefit?
Main energy source for the body.
High GI — effect on blood sugar?
Causes rapid blood glucose increase.
Low GI — effect on blood sugar?
Produces gradual blood glucose release.
Dextrinisation — process?
Heat breaks down starches, browning.
Gelatinisation — role?
Starch absorbs liquid, causes thickening.
Food storage — bread?
Store in paper or freeze.
Test your knowledge with 9 questions on Mastering Carbohydrates and Food Processing.
1. What is a simple carbohydrate?
2. What is the primary function of carbohydrates in the human body?
Review the complete course in the revision sheet for Mastering Carbohydrates and Food Processing.
See revision sheet →Mathématiques
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