Chapter 4 - Ingredients - Sugars and Syrups

Question 1

What are 6 functions of sugar?

Answer 1

1. Add sweetness and flavor
2. Create tenderness and fineness and texture, partly by weakening the gluten structure
3. Crust color
4. Increase keeping qualities by retaining moisture
5. Acts as creaming agents with fats and foaming agents with eggs
6. Food for yeast

Question 2

What is the chemical name for regular granulated and confectioners’ sugar?

Answer 2

Sucrose

Question 3

What group of substances do sugars belong to?

Answer 3

Carbohydrates. Starches are also part of this group

Question 4

What are the 2 basic groups of sugars?

Answer 4

1. Simple sugars - monosaccharides - glucose, fructose

2. Complex sugars - disaccharides - sucrose (table sugar), maltose, lactose

Question 5

What does it mean for sugar to be Hygroscopic?

Answer 5

Sugars are Hygroscopic, meaning they attract and hold water. Some sugars are more hygroscopic than others, such as honey, which is much more hygroscopic than sucrose/table sugar

Question 6

What is Invert Sugar?

Answer 6

When sucrose is heated with an acid, some of the sucrose breaks down into equal parts of 2 simple sugars, Dextrose and Levulose. This mixture of equal parts Dextrose and Levulose is called Invert Sugar. It is about 30% sweeter than regular sucrose. Invert Sugar is present in honey.

Question 7

What 2 properties does Invert Sugar have that make it interesting to the baker?

Answer 7

1. Invert Sugar holds moisture especially well. It is extremely hygroscopic, keeping cakes fresh and moist.
2. Invert Sugar resists crystallization, promoting smoothness in candies, icings, and syrups.

Question 8

How are refined sugars classified?

Answer 8

Refined sugars are classified by the size of their grains.

Question 9

What are 4 different classifications of Granulated Sugar?

Answer 9

1. Regular granulated sugar/ Fine granulated sugar
2. Very fine/Ultrafine sugars/Caster sugar
3. Sanding sugars (coarse)
4. Pearl sugar/Sugar nibs (type of sanding sugar)

Question 10

What percentage of starch is mixed with Confectioners/Powdered/Icing sugar?

Answer 10

3% starch is mixed with Confectioners sugar to prevent caking.

Question 11

In order of most fine to most coarse (4), what are some classifications of Confectioners sugar?

Answer 11

1. 10X
2. 6X
3. XXXX
4. XX

Question 12

What is Dehydrated Fondant?

Answer 12

Dehydrated Fondant / Fondant Sugar, is a dried form of fondant icing. It is much finer than even 10X Confectioners sugar, and does not contain any starch to prevent caking. During the manufacturing of fondant, part of the sucrose is changed to invert sugar, helping keep the sugar crystals tiny.

Question 13

What is Brown Sugar?

Answer 13

Brown sugar is regular granulated sucrose (85-92%) containing impurities that give it a distinctive flavor and color.

Question 14

What is Demerara sugar?

Answer 14

Demerara is a crystalline brown sugar, dry rather than moist, and usually served as a sweetener with coffee and tea rather than used in baking.

Question 15

What is a Syrup?

Answer 15

One or more types of sugar dissolved in water, often with small amounts of other compounds or impurities that give the syrup flavor.

Question 16

What is a Simple Syrup?

Answer 16

A simple syrup is the most basic syrup in the bakeshop, made by simply dissolving sucrose in water.

Question 17

What is a Dessert Syrup?

Answer 17

Dessert syrup is a simple syrup with added flavourings.

Question 18

What is Molasses?

Answer 18

Molasses is concentrated sugarcane juice. It contains sucrose and other sugars, including invert sugar, as well as acids, moisture, and other constitutes that give it its flavor and color.

Question 19

What is the difference between Sulfured and Unsulfured Molasses?

Answer 19

Sulfured Molasses is a byproduct of sugar refining, remaining after most of the sugar is extracted from can juice. Unsulfured molasses is not a byproduct, but a specially manufactured sugar product, with a less bitter taste than sulfured molasses.

Question 20

What is Glucose Corn Syrup?

Answer 20

Glucose is the most common of the simple sugars, usually manufactured from Cornstarch. It is clear, colourless, and tasteless.

Question 21

What is Corn Syrup?

Answer 21

Regular, all-purpose Corn Syrups are medium-conversion glucose syrups in which nearly half the starch is converted to glucose. Dark corn syrup has added flavourings and colours, making it similar to a very mild molasses.

Question 22

What is Trimoline?

Answer 22

Trimoline is the brand name used by one of the manufacturers of Invert Sugar Syrup.

Question 23

What is Honey?

Answer 23

• Natural sugar syrup consisting largely of simple sugars glucose and fructose,
• Plus other compounds that give it its flavor and color
• Contains acid, which means it can be used with baking soda as a leavening.

Question 24

What is Malt Syrup?

Answer 24

Malt Syrup/Malt Extract is used primarily in yeast breads, serving as food for the yeast and adding flavor and crust color to the loaves. Malt is extracted from barley that has been sprouted (malted) and then dried and ground.

Question 25

What are the 2 basic types of malt syrup?

Answer 25

1. Diastatic

2. Nondiastatic

Question 26

What is Diastatic Malt?

Answer 26

Diastatic malt contains a group of enzymes called diastase/amylase, which breaks starch into sugars that can be acted on by yeast. It is used when fermentation times are short.

Question 27

What is Nondiastatic Malt?

Answer 27

Nondiastatic malt is processed at high temperatures that destroy the enzymes and give the syrup a darker color and stronger flavor. It is used because it contains fermentable sugar and contributes flavor, crust color, and keeping qualities to breads.

Question 28

What are 2 forms of dried Malt available?

Answer 28

1. Dried Malt Extract - malt syrup that has been dried.

2. Malt flour - dried, ground, malted barley that has not had the malt extracted from it.