Food Technology 4.5 / 5 based on 2 ratings ? Home Economics: Food & Nutritionfood and scienceASEdexcel Created by: capriceCreated on: 05-12-13 09:34 78935241106 Across 1. loss of liquid from a gel on standing or as a result of damage (9) 5. high molecular weight natural polysaccharide. produces by the bacterium. used for thinning (7) 6. a mixture of equak amounts of glucose and fructose.occours naturally in honey, jams and fruit juices (6, 6) Down 2. A straight chain made of starch made of a-glucose units. the chain takes the form of a spiral helix. with 6 glucose units per turn. amylose underogoes geletinisation but after time retro gradation occours (7) 3. a sugar present in milk. It is a disaccharide containing glucose and galactose units. has a relative sweetness of 15 (7) 4. the process in which gel is formed. in the case of starch a large quantitie of water is absorbed. starches higher in amylose geletinise at lower temperatures than those rich in amylopectin. (14) 7. a very sweet sugar normally found in sugar. has a relative sweetness of 170 (8) 8. a monosaccharide and reducing sugar.has a relative sweetness of 30 (9) 9. a polysaccharide made from chains of a-glucose. e.g amylose and amylopectin (6) 10. the ingestable parts of food generally consisting of hemicellulose and pectin. (5)
Comments
No comments have yet been made