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SUGAR (TYPES (Caster, Demerara, Icing sugar, Granulated, Soft brown sugar,…
SUGAR
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STORAGE
Should be stored in airtight container to prevent moisture entering, moisture loss and caking in case of brown sugars
FUNCTIONAL PROPERTIES
Sweetness, flavour and texture - sugar used to sweeten e.g cakes. Can also contribute to texture and mouthfeel of products e.g ice cream.
Aeration - during the creaming stage of cake making air is incorporated into mix, caster sugar more suitable due to fine crystal structure and it inhibits gluten development in flour - light texture
Preservation - high concentration of sugar prevent growth of micro organisms, used extensively in jam and marmalade manufacture
Bulking - maybe used to increase product size, volume or weight which can give bdy or mouthfeel to product
Gelling - plays important role in jam making, setting of jam depends on having pectin, acid and sugar in correct proportions to form a gel.
PROCESSING
Extracted from sugar beet or cane which are refined crystallised into variety of white and brown forms
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