Carbohydrate Types — main categories?
Simple and complex carbohydrates.
Glycemic Index — what measures?
Speed of blood glucose rise after eating.
Nutritional value of carbs — key benefit?
Main energy source for the body.
Carbohydrates — primary energy source?
Broken down into glucose for energy.
Simple vs complex carbs — difference?
Simple digest quickly; complex digest slowly.
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.
Answer 9 questions on Mastering Carbohydrates and Food Processing.
1. What is a simple carbohydrate?
2. What is the Glycemic Index value of pure glucose, which serves as the reference point for measuring other foods?
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