Chapter 7

Question 1

3 physical properties of sugars

Answer 1

Sweetness
Hygroscopity
Solubility

Question 2

Sweetness

Answer 2

Relative sweetness of sugars

Question 3

Hygroscopicity

Answer 3

The ability to attract and hold water

Question 4

Solubility

Answer 4

as water temperature rises, more sugar dissolved in a given amount of water

Question 5

4 chemical reactions of sugars

Answer 5

Hydrolysis

Degradation

Caramelization

Millard reaction

Question 6

3 common disaccharides

Answer 6

Sucrose, maltose, lactose

Question 7

Hydrolysis:

Inversion

Answer 7

break sucrose into invert sugar (fructose & glucose)

Question 8

Degradation

What is formed?

Answer 8

•Opening of the ring structure prior to the breakdown
of sugars.
•Forms an aldehyde or ketone.

Question 9

Caramelization

Answer 9

Chemical reactions that occur when any sugar is heated to the point that its molecules break.

Question 10

Maillard reaction

Answer 10

reaction of a reducing sugar and an amino acid

Question 11

Mallard reaction first step

Answer 11

Sequence begins w/ reaction of a reducing sugar and an amino acid (as in milk, cream).

Question 12

Types of sugars and syrups

Answer 12

Honey, Maple syrup, Table sugar, Brown sugar, Corn syrup, High fructose corn syrup

Question 13

Crystalline candy production process

Answer 13

•Example : Heat a sugar solution to boil, then up to 235°F (~85% sugar), remove from heat to make fudge

Question 14

Crystalline candy temperature effects

Too low?

Too high?

Answer 14

• If temperature too high- candy will be harder

* If temperature too low, or if too much moisture in air- soft and sticky, runny

Question 15

Sugar decreases the boiling point of a watery solution

T / F

Answer 15

False

Question 16

Cooling and crystallization:

Supersaturation

Answer 16

Contains more sugar than it normally could at that temperature

Question 17

Factors that affect crystallization

Answer 17

• Substances added to prevent crystallization.

* Added in beginning before syrup boils.

Question 18

Amorphous candies cooking process

Answer 18

• Use heavy saucepan for even heating; stir adequately

* Accurate thermometer

Question 19

How does high temp affect amorphous candies

Answer 19

•High temperatures accelerate chemical breakdowns (higher temps than crystalline)

Question 20

Characteristics of amorphous candies

Answer 20

•Extremely viscous- prevents crystallization when cooling

Question 21

Soft ball temperature

Answer 21

235-240

Question 22

Hard ball temp

Answer 22

250-265

Question 23

Hard crack temp range

Answer 23

300-310

Question 24

Thread temp range

Answer 24

215-235

Question 25

Firm ball temp range

Answer 25

245-250

Question 26

.soft crack temp range

Answer 26

270-290