3

Question 1

brown sugar

Answer 1

derived from sugar canes,
ontains sugar crystals with molass film (liquid remaining after the sugar crystal harvest has eben separated)

can be turbinado: molass stripped, lightest in color
muscoardo: coarse ,thick and dark

Question 2

what is 2 stp fermentation process

Answer 2

yeast converts carb into alcohol, which is completely coverted into acetic acid by acetobacter bacteria (hence the tart, pungent taste)

Question 3

glucose vs fructose

Answer 3

= glucose sugar solids
from the complete hydrolysis of corn starch of solids in honey; food industry

= when combined w/ sucrose, sweeter than alone
rapid dvlop of viscotiy and increased gell strength
food processor

Question 4

what does DE table tell you/

Answer 4

extrse equivalent low to high: the longer the chain, the stronger the gell
vice versa, really sweet

Question 5

what is basic abt corn syrup? .

Answer 5

– or glucose syrup
3/4 is glucose, the rest H20
hydrolyzed corn starch in excess heat and acid
enzymes can be added: glucose (glucoamylase) or maltose (b-amylase)

Question 6

what is diff abt high fructose corn syrup?

Answer 6

enzyme glucose isomerase converst half of glucose into fructose

Question 7

remaining after sucrose and fructose have been removed

Answer 7

molass
1st process: light color and flavour
final: thick and dark

Question 8

contains A DE of less than 20
bulking plating agent

Answer 8

maltodextrin

Question 9

a process in which a 2nd ingre have been added -> spontaneous crystalization -> ___ mix (either via __ or __)
that second ingre could be __ or alt sweet: honey, __,. ___

Answer 9

homogenous, incorp, plated
flavouring, pbj, choc

Question 10

to make instant product

Answer 10

aerate, emulsify, whip

Question 11

canada produce abt __ mil tonnes of refined sugar a year
___ % of is raw cane-> imported to __ ___

Answer 11

1.2
94, refining op

Question 12

T or F
1/ sugar intakes peak in teen years; female more male
2/. there’s been a downward trend of consumogn added sugar and nat sugar

Answer 12

F
T

Question 13

nutritive vs nono-nutritive

Answer 13

has a cal value; sucrose = table sugar
has no cal value (less than 2%)
synthetic or plant

Question 14

supersat sugar solution forms crystal
precise organized set pattern
size depends on temp, con, agitation

Answer 14

crystalline

Question 15

what is gran sugar?

Answer 15

crystal sucrose = table sugar
raw sugar contains 2% impurities from processing

Question 16

fine
caster: fine ____, dissolves ___
confectioner: ground with __ __
coarseL color and inversion ___< fondant)
____: large crystal

Answer 16

TYPES OF GRAN SUGAR

crystal, easily
corn starch
resistant
sanding

Question 17

what is special abt non nutritive high instive sweetener?

Answer 17

is much sweeter than sucrose, add lil amount
to subtituteL function/ taste, txt, and color / bulk agent neede, less brwonign and temp deficient

Question 18

SACHARINE

Answer 18

ban in canada, bitter taste

Question 19

acesulfame-K (Ace-K) and sucralose

Answer 19

synthetic derivative of acetoacetic acid ; no btiter taste, heat stable
sucrose and Cl, splendal no bitter taste, heat stable water soluble

Question 20

plant derive; heat and shelf stable, high intensive sweeter

Answer 20

stevia

Question 21

monk fruit contains ___, which. in canda is ok as table sguar sweeter bt no ___

Answer 21

mongroside, gives sweet taste./
in food

Question 22

sorghum & molass ?

Answer 22

from sorghum cane
similar to molas in appearance and sweet, sweeter tho
high in Ca, mg & iron

Question 23

maple syrup = cooked maple syrup __, allows sugar tb __ & flavour-rich
contains no more than __-% water
has __, ___, Fe
40 __: 1 ___

Answer 23

eavp , concentrated
35
iCa, Mg
part syrup

Question 24

supersat solution in whichglucose crystalizes

Answer 24

honey
is adultered when more tn 8T sucrose
canada no added sguar

Question 25

weetesweeter than sucrose bt thinner than honey

Answer 25

agave syrup, succulent ble agalve
predom fructose stored as innulin

Question 26

trehalose vs tagatose

Answer 26

nnat dissac vs isomer of fructose
stabilize food during chillling
les ssweet, lwoer glycemic response: both

Question 27

__ OH on __ carbon
yt and oluble in water
nat or industrial hhydrogenation .

purpose: add tbulk, browning what are health considerations?

Answer 27

sugar alcohol

if overconsumed, GI effects
no blood sugar spike and tooth decay

Question 28

candy: crystaline vs non-crystaline

Answer 28

smoooth, creamy no sugar crystal VS amorphous, chewy or hard, nO CRYSTAL
boil sugar solution -: concentrate -> ripe = store in moist atmosphere, disinteragrates sugar crystal

VS

cook to a high temp -> add an ingre that inhibits crytalization

Question 29

in __ heat,
melted sugar browns: deceompose into __ + ___
remove water, polymerize, ___ __

Answer 29

caramelization

dry / glucose and fructose, organic acids

Question 30

decomp by alkali

Answer 30

monosacc browns in alkali
the stronger the alklai, the better the brown

Question 31

maillard reaction

Answer 31

=- protein _ heat + carbonyl group of reducing sugar (any sugar tht contains -OH)
remove water, polymerize and brown

Question 32

fermentation

Answer 32

metabolic anaerobic process

= sugar -> yeast cataluze -> ethanol/alcohol + CARBON DIOXIDE
- org zcids is the byproduct
burn off via heating
- for leavening