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Sugar & syrup 2 (Natural sugar - honey (Nectar from bees, Sandwiches,…
Sugar & syrup 2
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Artificial sweeteners
Artificial sweeteners are low-calorie or calorie-free chemical substances that are used instead of sugar to sweeten foods and drinks
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Dietary considerations
Obesity as the calories (energy) are not used by the body so the sugar in stored as fat in the body. This can lead to heart disease and stroke.
Tooth decay the number of children needing teeth pulled out has dramatically increased in the past 20 years
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Functions of sugar
- Adds flavour eg sweetness
- Adds COLOUR by caramelisation and the Maillard reaction (sugar and protein working together)
- TEXTURE - sugar softens the texture of baked products making it moist because sugar is hygroscopic
- Increase SHELF LIFE. Preserve eg Jam because the sugar solution is too concentrated for bacterial growth
- As a RAISING AGENT by adding AIR into fat when it is beaten and creamed eg cakes
- FERMENTATION - sugar speeds up activity of yeast in sweet bread dough
- COAGULATION - sugar increases the temperature when eggs set
- Makes eggs foam more STABLE as in meringues
- ENZYMIC BROWNING - sugar syrups prevents the browning of fruit due to enzymes reacting to oxygen
Functions of sugar
- Adds air into fat when creamed together eg a cake
- Hygroscopic: means sugar attracts what so keeps moisture in a product and adds to its shelf life
- Stabilises egg foam by protecting the air pockets made in the egg protein
- Tenderises and inhibits gluten development which you don't want in a cake
- Adds colour ie maillard reaction
- Adds crispness
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