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Sugar - Coggle Diagram

- - - - when replaced food safety may be compromised (water activity)
      - inulin has a high hygroscopisicty, and spoils faster
    - - allows gellation
      - minimized gluten formation and starch gelatinisation.
        
        moist and tender, due to hygroscopisty of sugar this remains longer.
- - - - The particle size and the moisture content
        
        crystalline sucrose at 10 C and 40-65% RH will remain free-flowing
      - Lumping
      - Repose angle and Hausner ratio are good bulk flow properties that indicate the flowability of a powder on low compaction stress.
        
        RA and compaction behavior are dependent on particle size
      - solve poor. flowability
        
        granulation
        
        adjusting environment: Temp, RH and hold time in silos
    - - small particles and narrow particle size distribution result in higher bulk density, which determines the space required for bulk storage in silos.
      - particle shape, size distribution, surface area, moisture content, cohesivenes are also important factors influencing the bulk density.
    - - fine particles dissolve more rapidly than coarse particles, though very small particles (>5% is smaller than 200 microns) tend to lump. also Temp has an influence.
        
        increased surface area
  - - - if <5% of thw particles is bigger than 30 micron = not sensed.
    - - the finer the sugar, the more spread.
    - - coarser sugar produces a crispier cookie.
    - - Cookie dough
        
        hardness
        
        cohesiveness
        
        adhesiveness
        
        springyness
      - Cookie
        
        Diameter
        
        Thickness
        
        spread ratio
        
        specific volume
- - - - related to number of molecules in solution. the greater the number of solute molecules present, the greater the depression of the freezing point. monosaccharides are more effective at lowering the freezing point.
- - - - for sugar replacers: the distribution and orientation of the -Oh groups appear to be the issue, not their effects on the colligative properties of water.