Flashcard: Mastering Carbohydrates and Food Processing — 10 carte

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.