CHAPTER 8: SUGAR AND OTHER SWEETENERS Flashcards Preview

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Flashcards in CHAPTER 8: SUGAR AND OTHER SWEETENERS Deck (498)
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1

Most common sweetener in the bakeshop?

Granulated sugar

2

Two main categories for sweeteners. Is there a third?

Dry crystalline sugars and syrups. Third is specialty sweeteners.

3

Although less commonly used and often expensive, what fulfills needs that cannot easily be met by the common sweeteners?

Specialty sweeteners.

4

Sugar generally means what?

Sucrose, the most common sugar in a bakeshop.

5

Other sugars (besides sucrose) include what?

Fructose, glucose, maltose and lactose.

6

Can fructose, sucrose, glucose, maltose and lactose all be purchased in dry white crystal?

Yes, although, except for sucrose, it is more common to purchase them in syrup form.

7

What is the most abundant sugar in nature?

Glucose

8

Does glucose have an abundance of names?

Yes

9

Glucose is typically called what when purchased as dry crystalline sugar?

Dextrose

10

Dextrose is added to many processed food products such as...

Cake mixes, chocolate chips, sausages, and hot dogs.

11

Dextrose provides many of the properties of sugar with less what?

Sweetness

12

Commercially, the main source of crystalline dextrose is what?

Corn

13

What is sometimes called corn sugar?

Dextrose

14

Is glucose present in nearly all ripened fruit?

Yes

15

The presence of glucose in what is essential to the fermentation of grapes to wine? What do winemakers call glucose?

Grapes, this is why winemakers call glucose grape sugar.

16

Is blood sugar another name for glucose? Why?

Yes, it is the sugar that flows through the bloodstream.

17

Is glucose shorthand for glucose syrup? What's it commonly called in the United States?

Yes, commonly called corn syrup in the US because it is usually derived from cornstarch.

18

Does glucose corn syrup contain only glucose?

No, it does contain a certain amount of the monosaccharide but generally contains significant amounts of other components as well, so the name is somewhat misleading.

19

What other syrups contain the monosaccharide glucose?

Honey, molasses, invert syrup, and malt syrup.

20

Historically, were glucose corn syrups manufactured for the glucose they contained?

Yes, so while misleading, the name is logical.

21

All sugar are classified as what?

Simple carbohydrates

22

What are simple carbohydrates at a molecular level?

Molecules that consist of carbon, hydrogen, and oxygen atoms arranged in a specific way.

23

After simple carbohydrates, sugars are further classified as what?

Monosaccharides or disaccharides.

24

What are monosaccharides?

Consist of one (mono) sugar unit (saccharide) and are considered simple sugars.

25

What are the two main monosaccharides?

Glucose and fructose, although there are others.

26

Are fructose and glucose naturally present in many ripened fruits?

Yes

27

The skeletal molecular structure of the monosaccharide glucose is sometimes shown as what?

Hexagon

28

The skeletal molecular structure of the monosaccharide fructose is sometimes shown as what?

Pentagon

29

Why do the skeletal figures overlook the true complexity of sugar molecules?

For one, they don't show the carbon, hydrogen or oxygen atoms that form the structure of the molecules.

30

Disaccharides consist of what?

Two sugar units bonded together.