3 Flashcards
brown sugar
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
what is 2 stp fermentation process
yeast converts carb into alcohol, which is completely coverted into acetic acid by acetobacter bacteria (hence the tart, pungent taste)
glucose vs fructose
= 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
what does DE table tell you/
extrse equivalent low to high: the longer the chain, the stronger the gell
vice versa, really sweet
what is basic abt corn syrup? .
– 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)
what is diff abt high fructose corn syrup?
enzyme glucose isomerase converst half of glucose into fructose
remaining after sucrose and fructose have been removed
molass
1st process: light color and flavour
final: thick and dark
contains A DE of less than 20
bulking plating agent
maltodextrin
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, __,. ___
homogenous, incorp, plated
flavouring, pbj, choc
to make instant product
aerate, emulsify, whip
canada produce abt __ mil tonnes of refined sugar a year
___ % of is raw cane-> imported to __ ___
1.2
94, refining op
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
F
T
nutritive vs nono-nutritive
has a cal value; sucrose = table sugar
has no cal value (less than 2%)
synthetic or plant
supersat sugar solution forms crystal
precise organized set pattern
size depends on temp, con, agitation
crystalline
what is gran sugar?
crystal sucrose = table sugar
raw sugar contains 2% impurities from processing
fine
caster: fine ____, dissolves ___
confectioner: ground with __ __
coarseL color and inversion ___< fondant)
____: large crystal
TYPES OF GRAN SUGAR
crystal, easily
corn starch
resistant
sanding
what is special abt non nutritive high instive sweetener?
is much sweeter than sucrose, add lil amount
to subtituteL function/ taste, txt, and color / bulk agent neede, less brwonign and temp deficient
SACHARINE
ban in canada, bitter taste
acesulfame-K (Ace-K) and sucralose
synthetic derivative of acetoacetic acid ; no btiter taste, heat stable
sucrose and Cl, splendal no bitter taste, heat stable water soluble
plant derive; heat and shelf stable, high intensive sweeter
stevia
monk fruit contains ___, which. in canda is ok as table sguar sweeter bt no ___
mongroside, gives sweet taste./
in food
sorghum & molass ?
from sorghum cane
similar to molas in appearance and sweet, sweeter tho
high in Ca, mg & iron
maple syrup = cooked maple syrup __, allows sugar tb __ & flavour-rich
contains no more than __-% water
has __, ___, Fe
40 __: 1 ___
eavp , concentrated
35
iCa, Mg
part syrup
supersat solution in whichglucose crystalizes
honey
is adultered when more tn 8T sucrose
canada no added sguar
weetesweeter than sucrose bt thinner than honey
agave syrup, succulent ble agalve
predom fructose stored as innulin
trehalose vs tagatose
nnat dissac vs isomer of fructose
stabilize food during chillling
les ssweet, lwoer glycemic response: both
__ OH on __ carbon
yt and oluble in water
nat or industrial hhydrogenation .
purpose: add tbulk, browning what are health considerations?
sugar alcohol
if overconsumed, GI effects
no blood sugar spike and tooth decay
candy: crystaline vs non-crystaline
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
in __ heat,
melted sugar browns: deceompose into __ + ___
remove water, polymerize, ___ __
caramelization
dry / glucose and fructose, organic acids
decomp by alkali
monosacc browns in alkali
the stronger the alklai, the better the brown
maillard reaction
=- protein _ heat + carbonyl group of reducing sugar (any sugar tht contains -OH)
remove water, polymerize and brown
fermentation
metabolic anaerobic process
= sugar -> yeast cataluze -> ethanol/alcohol + CARBON DIOXIDE
- org zcids is the byproduct
burn off via heating
- for leavening
