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1) Introduction to Food Science > Chapter 8: Sugar: The Simplest of Carbohydrates > Flashcards

Chapter 8: Sugar: The Simplest of Carbohydrates Flashcards

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1
Q

What are carbohydrates made up of?

A

C, O, H

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2
Q

Name some bodily functions of carbs.

A
  • Major source of E
  • Vital part of cell structure
  • Base of DNA (and RNA) molecules
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3
Q

What do carbohydrates include?

A

Sugars, starches and fibre

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4
Q

What is the simplest form of carb?

A

Sugars

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5
Q

What is the chemical name for sugars?

A

Saccharides

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6
Q

What are saccharides composed of?

A

One or more hydroxyl groups

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7
Q

What do monosaccharides contain?

A

C, H, O atoms in a central ring structure

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8
Q

Name the 3 monosaccharides and examples.

A

Fructose: fruit, honey
Galactose: milk
Glucose: basic source of E

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9
Q

What are disaccharides

A

2 monosaccharides

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10
Q

Name the 3 disaccharides.

A

Sucrose
Lactose
Maltose

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11
Q

What is maltose made up of?

A

Glucose + Glucose (malted grains)

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12
Q

What is sucrose made up of?

A

Glucose + Fructose (table sugar)

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13
Q

What is lactose made up of?

A

Glucose + Galactose (milk)

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14
Q

How do we digest disaccharides?

A

Hydrolysis (add H2O)

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15
Q

Do all disaccharides use the same enzyme to digest?

A

No, all require a different one

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16
Q

What is invert sugar?

A

The fructose and glucose mixture that results from the hydrolysis of sucrose by sucrase is called invertase
-> sugar comes from broken down sucrose

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17
Q

What do alcohols all contain?

A

At least one OH- group

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18
Q

Name 4 types of alcohols and give examples.

A
  • Ethanol (alcoholic beverage)
  • Methanol (burning wood without O)
  • Isopropanol (rubbing alcohol)
  • “Sweet alcohols”: glycerols
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19
Q

Give examples of “sweet” alcohols.

A

Glycerol, mannitol, sorbitol, xylitol

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20
Q

Which “sweet” alcohol is a cryoprotectant?

A

Glycerol

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21
Q

How many kcals/g do carbs have?

A

4kcal/g

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22
Q

How are sources of sugar listed on a food label?

A

Listed seperately

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23
Q

Why are artificial sweeteners used? How are they extracted?

A
  • Used to optimize sweetness + cheap

- Extracted from plants

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24
Q

Who developed sugar cane extraction processes?

A

Chinese

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25
Q

How is molasses made?

A

Crude boiled liquid pressed from sugar cane

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26
Q

What is brown sugar?

A

Unrefined or partially refined cane sugar

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27
Q

How is confectioner’s sugar made?

A

Granulated sugar that is ground into a fine powder

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28
Q

What do sugar beets perform the same function as?

A

As sucrose from cane sugar but CHEAPER

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29
Q

How is maple syrup made?

A

Sap of sugar maple trees, slowly simmered to make syrup

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30
Q

How is maple syrup adultered?

A

Corn syrup

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31
Q

How is corn syrup processed?

A

Hydrolyzing cornstarch into glucose

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32
Q

What is corn syrup composed of?

A

Varying amounts of dextrose, maltose, dextrins or polysaccharides

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33
Q

How is high fructose corn syrup made?

A

Enzymatically converting some of the dextrose in corn syrup to fructose

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34
Q

How is sorghum made?

A

Sap extracted from sorghum canes and boiled to evaporate excess H2O

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35
Q

What does sorghum ressemble?

A

molasses

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36
Q

How is honey made?

A

bees extract invert sugar from the pollen of flowers and store in hives

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37
Q

What does the taste of honey depend on?

A

type of flower

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38
Q

What is isomalt made of?

A

mannitol, sorbitol, beet sugar

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39
Q

How is isomalt used?

A

blown, spun, shaped sugar sculptures - does not form crystals
it liquefies at 154oC

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40
Q

Name the 6 functions of sugar in food preparation.

A

1) Sweeten foods
2) Act as preservatives
3) Act as tenderizers
4) Act as crystallizing agents
5) Act as caramelizing agents
6) Act as fermenting agents

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41
Q

What causes the ability to sweeten?

A

sugars have up to 10 units of monosaccharides

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42
Q

What influences sweetness?

A

Sweeter the sugar, simpler the structure

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43
Q

How does the body recognize sugar?

A

Sugar binds to taste buds via H-bonds

44
Q

How do sugars act as preservatives?

A

prevent food spoilage by drawing H2O away from bacteria (lowers Wa)

45
Q

Which sugar is most affective in maintaining freshness of baked goods?

A

Invert sugar

46
Q

How does sugar affect crumbs?

A

The + sugar a baked product contains, the more tender the crumb

47
Q

How does sugar change viscosity?

A

Sugar interferes with flour’s ability to form an elastic structure
-> pours easier with sugar

48
Q

Why does sugar dissolve in H2O?

A

large number of hydroxyl groups, forms hydrogen bonds, water molecules surround sugar, suspending sugar in a water solution

49
Q

What happens when sugar solutions are heated?

A

H2O evaporates, increasing sugar concentration

50
Q

What does supersaturated mean?

A

If a sugar solution has been heated to concentrate it and is then cooled: any solution that has been heated to dissolve more solute than the water would normally hold is called supersaturated

51
Q

How is candy made?

A

When sugar crystals separate from a supersaturated sugar solution during cooling

52
Q

What differentiates high and low quality chocolate?

A

High quality = fine sugar crystals

53
Q

Name the 5 factors affecting crystal formation.

A

1) Cooling time
2) Ripening
3) Type of sugar
4) Interfering agent
5) Agitation

54
Q

What is cooling time?

A

cooler syrup = crystalizes rapidly = creamy smooth

55
Q

What is ripening?

A

allowing candy to rest promotes a smooth creamy texture (ex: fondant)

56
Q

What is the type of sugar?

A

sucrose increases sugar size (large crystals), invert sugar slows crystal formation

57
Q

What are interfering agents?

A

corn syrups, butter, egg white, cream of tartar, cream, vinegar = prevent/slow crystal growth

  • corn syrup = much glucose -> finer, smaller crystals
  • Fat and protein in eggs: suspend and separate sugar crystals
  • acid: hydrolyze the sucrose in a sugar solution
58
Q

What is agitation?

A

stirring -> large crystals in hot syrup, but prevents them in cooled syrups

59
Q

Name 2 candy making tips.

A
  • Monitor temp with candy thermometer
    Concentration of the sugar solution
    Size of the sugar crystals
  • Follow preparation directions carefully
    1) Concentration of the sugar solution
    2) Size of the sugar crystals
60
Q

How do sugars act as caramelizing agents?

A

Caramelization occurs when sugar is heated for a prolonged period and darkens to brown liquid

61
Q

How do sugars function as fermenting agents?

A

fuel for microorganisms growth needed for fermented products (yeast breads, beer, wine)
Glucose + yeast -> ethanol (alcohol byproduct)

62
Q

What does fructose and lactose become?

A

glucose in liver

63
Q

Where does excess glucose go?

A

Stored as glycogen in muscles and liver

64
Q

Name 3 bodily functions of sugar

A

Needs sugar for digestion of fats and proteins
Needed for brain function
Sugars release serotonin (calming effect, addictive)

65
Q

What is dietary guideline for added sugar?

A

6.5% ADDED MAX of total kcals

66
Q

Name 3 sugar health concerns.

A
  • Dental caries
  • Diabetes mellitus
  • Weight gain
67
Q

How do cavities form?

A

bacteria feeds on sugar -> produces plaque

68
Q

How does diabetes form?

A

body’s inability to move glucose from bloodstream to cells because of insulin levels

69
Q

How does weight gain form?

A

consuming excess kcals

70
Q

How much is the earth’s biomass made of carbohydrate? Its dry mass?

A 
Biomass: 50%
Dry mass (land plants and seaweed): 75%
71
Q

Why is baby corn sweeter than its full-size counterpart?

A

Since initially all carbs = glucose. As the plant matures, it changes into more complex starches

72
Q

Define an organic compound.

A

Containing MORE than 1 carbon

73
Q

What is a hydroxyl group?

A

OH bound together

74
Q

Name differences between a-D-glucose and b-D-glucose.

A

a-D-glucose: OH down, basic source of energy for humans

b-D-glucose: OH up, main component of dietary fibre, undigestible

75
Q

Define riboses.

A

Sugars that contain only five carbon atoms.

76
Q

Why are sweetened drinks not as thirst quenching as plain water?

A

Part of the H2O is used to digest the sugar and is not available for other functions

77
Q

Name the 3 conditions that can trigger hydrolysis.

A

1) Presence of an enzyme
2) Addition of an acid
3) Addition of heat

78
Q

How is lactose-free milk produced? Why is it sweeter?

A

Adding an enzyme to hydrolyze the sugar, sweeter because the lactose is broken down into glucose and galactose

79
Q

What produces lactase? Why is milk difficult to digest after taking antibiotics? Why does eating yogurt help?

A
  • Bacteria in the small intestines
  • Antibiotics will kill these bacteria
  • Yogurt may contain an active culture of Lactobacillus acidophilus
80
Q

Name a source of glycerol.

A

Animal fats

81
Q

What is the composition of molasses (which varies by degree of refinement)?

A
  • 35-50% sucrose
  • 15-20% invert sugar
  • 20-25% water
  • 2 to 5% mineral
82
Q

What is the composition of brown sugar?

A

85 to 92% sucrose

83
Q

What gives brown sugar its moist moist texture and distinctive colour?

A

Molasses

84
Q

What happens when brown sugar is left in the open?

A

Loss of moisture, becomes hard and crumbly, moist texture can be regained by adding apple slices or a slice of fresh bread to the container (sugar will absorb moisture from substances)

85
Q

Define granulated sugar.

A

When further processing removes all minerals, flavourings, and colouring agents from brown sugar, leaving only the crystalline structure.

86
Q

What does most confectioner’s sugar has added to help prevent caking during storage?

A

Cornstarch

87
Q

What does the number of Xs on the label of confectioner’s sugar refer to?

A

How finely the sugar has been ground - the larger the nb, the finer the powder (4X, 6X, 10X)

88
Q

Give examples for the different types of confectioner’s sugar.

A

4X: cough drops, chewing gum, marshmallows, chocolate
6X: cream fillings, uncooked fondants, icings, sprinkled on buns, pies and pastries
10X: finest icings and fondant fillings

89
Q

How many gallons of tree sap do you need to make maple syrup?

A

40 gallons of tree sap, slowly simmered down, to make one gallon of maple syrup

90
Q

Define dextrose.

A

The name for glucose used by the confectionary trade.

91
Q

How can we make corn sweeteners? How can its sweetness be altered?

A

Technology has made it possible to use enzymes to convert starch from abundant corn supplies into sweet syrups. Its sweetness can be altered by varying the hydrolysis process

92
Q

Which sweetener was the first used in food preparation?

A

Honey

93
Q

What is the composition of honey?

A

75% invert sugar, 15-20% water

94
Q

What is the composition of HFCS?

A

55% fructose and 45% glucose

95
Q

Which sugar helps products such as cakes stay moist the best?

A

Invert sugar maintain freshness considerably longer than sucrose

96
Q

What happens when bread does not contain any sugar?

A

Paler colour and chewier texture (sugar as tenderizer)

97
Q

What does invert sugar occur naturally in?

A

Honey and molasses; is also produced commercially

98
Q

How does invert sugar help in candy making?

A

Helps prevent the crystallization and resulting graininess of candy caused by cane and beet sugar because invert sugar is made of two monosaccharides (and not two disaccharides) - so finer texture

99
Q

What happens when you don’t let candy cool and you stir too early?

A

Cause crystals to come out of the slightly supersaturated mixture - causes crystallization to occur slowly rather than rapidly –> larger crystals / grainy texture
ex: taffies and fondants are cooled on a marble slate

100
Q

Why do some fondants have invertase added after cooking?

A

Furthers hydrolysis of disaccharides into invert sugar -> candy has a smooth, fine, even texture that is semisoft to liquid

101
Q

Why do certain cookbooks never recommend to make fudge on a rainy day?

A

Since a very humid day will change the sugar-water balance in candy as it cools, may reduce sugar concentration to keep fudge from setting

102
Q

Name some examples of caramelization.

A
  • Brown crust on baked goods and toast
  • Beige colour of sweetened condensed milk
  • Colour of caramel candy
  • Flan (caramel custard)
103
Q

What might explain caramelization?

A

Dehydration is at least partially responsible for the browning and resulting flavour changes

104
Q

What do the Dietary Guidelines recommend limiting added sugars to? What is the average intake in the US?

A

Recommend: 6.5%
Average: 16%

105
Q

How is invert sugar made commercially?

A

Addition of acids to sucrose, followed by a neutralization process

106
Q

What is the equation for photosynthesis?

A

6 CO2 + 6 H2O + sunlight -> C6H12O6 + 6 O2

1) Introduction to Food Science (20 decks)

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