Sugar

Question 1

The Brix of sugar is measured by which tool?

Answer 1

Refractometer

Question 2

Which type of molasses is considered premium?

Answer 2

Look it up. :)

Question 3

What are the most important functions of sweeteners in bakeries?

Answer 3

Look it up. :)

Question 4

What is sweetening power?

Answer 4

The sensation of sweetness. If you are reading what is the sweetening power of sucrose.

Question 5

What is the composition of medium inverted sugar?

Answer 5

25% glucose and fructose, 50% sucrose.

Question 6

What is a polyol? Give me an example.

Answer 6

It’s a sugar alcohol that is used in candies, such as isomalt, maltitol, and sorbitol.

Question 7

What are three things needed for maillard browning?

Answer 7

Protein, sugar, non acidic PH

Question 8

What is the extra ingredient of powdered sugar compared to granulated sugar?

Answer 8

Cornstarch

Question 9

What are three advantages of using inverted sugar?

Answer 9

Color, water retention, slow down crytalization.

Question 10

Starch is a monosaccharide, disaccharide, oligosaccharide, or a polysaccharide?

Answer 10

Polysaccharide a chain of over 1000 glucose linked together.

Question 11

Is turbinado sugar refined?

Answer 11

Yes, often called raw sugar but based on our readings it has been partially refined.

Question 12

Diastatic malt contains _______ which is needed for fermentation.

Answer 12

Active enzymes

Question 13

What is another name for sucrose?

Answer 13

Granulated sugar.

Question 14

What is a monosaccharide? Give me two examples.

Answer 14

Single-molecule sugar, such as fructose and glucose.

Question 15

Is lactose fermented by yeast?

Answer 15

No, yeast is lactose intolerant. :)

Question 17

When a sugar can trap water is called?

Answer 17

Hygroscopic

Question 18

What is the sugar used for dusting bakeries?

Answer 18

Donut sugar is made with dextrose.

Question 19

Which is the most hygroscopic sugar between sucrose (granulated sugar, glucose, and fructose?

Answer 19

Fructose most, followed by glucose and sucrose is the least.

Question 20

Based on our bakery discussion between glucose syrup and corn syrup, why is glucose syrup thicker?

Answer 20

Glucose syrup had a Dextrose Equivalent of 42, meaning not all of the starch molecules were broken into sugar molecules. While corn syrup has a DE of 100%, meaning the starch was fully converted into sugar molecules.

Question 21

What is refiner syrup?

Answer 21

Is the by-product of removing a small amount of molasses from sugar. Versus, molasses is the by-product of sugar cane juice refinement.

Question 22

Why is honey shelf stable?

Answer 22

Sugar locks water away; a high brix of 75 makes honey shelve stable.

Question 23

Do sugar syrups help with leavening?

Answer 23

No, they don’t create air pockets during creaming method.

Question 24

What are the 3 things needed to create sugar crystals?

Answer 24

Purity, concentration, and movement.

Question 25

What is the difference between caramelization vs maillard reaction?

Answer 25

Caramelization requires only sugar to caramelize but needs a temperature above 300 F to brown. Maillard browning requires protein, sugar, nonacetic pH to brown best; browning happens faster in higher temperatures but browning still happens slowly at room temperature.

Question 26

What is an example of inverted sugar?

Answer 26

High fructose corn syrup, honey, and inverted sugar (man-made honey)

Question 27

What is the two-molecule sugars that compose sucrose?

Answer 27

Glucose + Fructose

Question 28

Define a syrup.

Answer 28

Water and sugar at different ratios depending on the purpose of the syrup/

Question 29

What is added to dark brown sugar to make it darker than light brown sugar?

Answer 29

Caramel color. That’s the only difference.