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Home Economics: 01.4 - Carbohydrates > Properties Of Sugar > Flashcards

Properties Of Sugar Flashcards

1
Q

List the properties of sugar

8

A 
Solubility 
Sweetness 
Ability to assist aeration 
Maillard reaction 
Caramelisation 
Crystallisation 
Hydrolysis 
Inversion
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2
Q

Describe the solubility property of sugar

3

A

Sugar is a white crystalline compound

It is soluble in water

A syrup is formed when a large amount of sugar is dissolved in a small amount of water

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3
Q

Describe sugars physical appearance.

A

Sugar is a white crystalline compound

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4
Q

What is sugar soluble in?

A

Water

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5
Q

What forms a syrup?

A

A syrup is formed when a large amount of sugar is dissolved in a small amount of water

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6
Q

Give a culinary application of the solubility property of sugar

A

Syrup is used as a preservative in canned fruit e.g. canned peaches

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7
Q

Describe the sweetness property of sugar

4

A

All sugars are sweet and give an appetising flavour to food

Some sugars are much sweeter than others

This is measured on a point scale of sweetness

Fructose has the highest sweetness rating and lactose has the lowest

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8
Q

How do all sugars taste?

A

Sweet

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9
Q

What does sugar do to the flavour of food?

A

Sugar gives food an appetising flavour

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10
Q

How is the sweetness of a sugar measured?

A

It is measured on a point scale of sweetness

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11
Q

What sugar has the highest sweetness rating?

A

Fructose

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12
Q

What sugar has the lowest sweetness rating?

A

Lactose

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13
Q

Give a culinary application of the sweetness property of sugar
(1/2)

A

Shortbread

Cupcakes

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14
Q

Describe the ability to assist aeration of sugar

4

A

When sugar is whisked with egg aeration occurs

The sugar helps to denature the egg protein, causing it to unfold and entrap air bubbles

Whisking also creates heat that begins to set the egg albumin

This forms a temporary foam, which will collapse after a while unless it is heated to coagulate and set as a permanent foam

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15
Q

What occurs when sugar is whisked with egg?

A

Aeration occurs

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16
Q

What two ingredients are needed for aeration to occur?

A

Egg and sugar must be whisked together

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17
Q

What role does sugar play in aeration?

A

The sugar helps to denature the egg protein, causing it to unfold and entrap air bubbles

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18
Q

What protein in egg is responsible for aeration?

A

Egg albumin

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19
Q

What must be done to a temporary foam to make it set?

A

It must be heated

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20
Q

What is formed when a temporary foam is heated?

A

A permanent foam

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21
Q

What happens to the structure of protein when a permanent foam is formed?
(5)

A

The protein chains have unfolded

The unfolded chains have entrapped air bubbles

A temporary foam has been formed

The temporary foam is heated

The protein coagulates to form a permanent foam

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22
Q

Give a culinary application of sugar’s ability to assist aeration
(1/2)

A

Meringues

Sponges

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23
Q

Describe the caramelisation property of sugar

4

A

On heating, sugar melts and caramelises

This occurs over ten gradual stages, between 104 degrees and 177 degrees

Caramelisation normally occurs at 160 degrees, resulting in an attractive brown colour and a sweet taste

If overheated (above 177 degrees) caramel will carbonise or burn

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24
Q

What happens to sugar when it is heated?

A

Sugar melts and caramelises

25
Q

Over how many stages to caramelisation occur?

A

Over ten stages

26
Q

Between what temperature range does the ten stages of sugar melting occur?

A

104 degrees and 177 degrees

27
Q

At what temperature does caramelisation occur?

A

At 160 degrees

28
Q

Describe caramel.

A

It has an attractive brown colour and a sweet taste

29
Q

At what temperature does caramel burn?

A

177 degrees

30
Q

What happens to sugar if it is heated to 104 degrees?

A

It melts

31
Q

What happens to sugar if it is heated to 160 degrees?

A

It caramelises

32
Q

What happens to sugar if it is heated to 177 degrees?

A

It burns

33
Q

Give a culinary application of sugar’s caramelisation property
(1/2)

A

Creme caramel

Caramel squares

34
Q

Describe the crystallisation property of sugar

2

A

When a liquid has dissolved as much sugar as it can, it is saturated

If more sugar is added, crystals of sugar form in the solution and solidify when cooled

35
Q

What is a liquid said to be if it has dissolved as much sugar as it can?

A

It is said to be saturated

36
Q

When is a liquid said to be saturated?

A

When it has dissolved as much of a substance (sugar) as it can

37
Q

What happens if more sugar is added to a saturated sugar solution?

A

Crystals of sugar will form in the solution and solidify when cooled

38
Q

Give a culinary application of sugar’s crystallisation property
(1/2)

A

Confectionary

Fudge

39
Q

Describe the hydrolysis property of sugar

2

A

Hydrolysis is the reverse of the condensation reaction which occurs during digestion

Water and enzymes split disaccharides into two monosaccharides such as lactose into glucose and galactose

40
Q

What is hydrolysis?

A

Hydrolysis is the reverse of the condensation reaction, it occurs during digestion

41
Q

Describe how hydrolysis is carried out.

A

Water and enzymes split disaccharides into two monosaccharides such as lactose into glucose and galactose

42
Q

Give an example of hydrolysis.

A

The splitting of lactose into glucose and galactose through the use of water and enzymes

43
Q

What two things are needed for hydrolysis?

A

Water

Enzymes

44
Q

What is hydrolysis the opposite of?

A

A condensation reaction

45
Q

What type of carbohydrate is split by hydrolysis?

A

Disaccharides

46
Q

Describe the inversion property of sugar

2

A

Inversion occurs when a liquid sucrose solution is heated in the presence of an acid or enzyme, causing the sucrose (disaccharide) to split in to glucose and fructose (monosaccharides)

This is known as an invert sugar, and it is sweeter than sucrose

47
Q

Describe how inversion occurs.

A

A liquid sucrose solution is heated in the presence of an acid or enzyme, causing the sucrose (disaccharide) to split in to glucose and fructose (monosaccharides)

48
Q

During inversion, what must be heated in the presence of an acid or enzyme?

A

A liquid sucrose solution

49
Q

During inversion, what must the liquid sucrose solution be heated in the presence of?

A

An acid or enzyme

50
Q

Explain what happens to the structure of sucrose during inversion.

A

The sucrose is split into glucose and fructose

51
Q

What is the end result of inversion?

A

An invert sugar is formed

52
Q

Describe the Maillard reaction property of sugar.

2

A

The Maillard reaction is the non-enzymic browning of food due to a reaction between certain amino acids and sugars under dry heat

It produces an attractive brown colour and a crust with an appetising flavour

53
Q

Give a culinary application of the Maillard reaction property of sugar
(1/3)

A

Shortbread biscuits

Roast potatoes

Roast meat

54
Q

What is the Maillard reaction?

A

The non-enzymic browning of food due to a reaction between certain amino acids and sugars under dry heat

55
Q

What two things are involved in the Maillard reaction?

A

Amino acids and sugars

56
Q

What type of heat is required for the Maillard reaction to occur?

A

Dry heat

57
Q

What are the results of the Maillard reaction?

A

It produces an attractive brown colour and a crust with an appetising flavour

58
Q

Give a culinary use of the inversion property of sugar.

A

Jam making -

Inversion results in a smooth jam, as invert sugars dissolve easily, preventing sugar crystals from forming

59
Q

Explain why invert sugars are used in jam making.

A

As invert sugars dissolve easily, preventing sugar crystals from forming

Home Economics: 01.4 - Carbohydrates (12 decks)

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