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My Baking Ingredients Notes > Sugar > Flashcards

Sugar Flashcards

1
Q

What are the 4 main types of sugars ?

A

Monosaccharides
Disaccharide
Oligosaccharides
Polysaccharides

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2
Q

Give examples of Monosaccharide

A

Glucose, Fructose, Galactose

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3
Q

Give examples of Disaccharides

A

Sucrose, Maltose, Lactose

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4
Q

Give examples of Oligosaccharides

A

Dextrins - present in syrups used in bakeries.

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5
Q

Give examples of Polysaccharides

A

Sugary Syrups

Starch (lots of glucose units)

Inulin (lots of fructose units)

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6
Q

What is a Monosaccharide?

A
  • aka Simple Sugars
  • have 1 sugar unit
  • made up of carbon hydrogen and oxygen atoms
  • Less sweet than disaccharides
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7
Q

What is Glucose?

A

Glucose is a monosaccharide.

One of the bodies main sources of fuel in the form of carbohydrates.

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8
Q

What is fructose?

A

Fructose is a sugar found in many plants. Fruit contains fructose and glucose which makes up sucrose (disaccharide).

Main sugar in honey/molasses.

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9
Q

What sugar raises your blood sugar?

A

Glucose raises blood sugar.

Insulin is needed to metabolise it.

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10
Q

What is Galactose?

A

Found in nature combined with other sugars. (Glucose + Galactose = Lactose)

Also found in complex carbohydrates such as polysaccharides.

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11
Q

What is Sucrose?

A

Sucrose is a disaccharide of glucose and fructose.

Crystalline substance that comes from sugar cane or beet.

Found in many plants

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12
Q

What is Lactose?

A

Lactose is a disaccharides of glucose and galactose.

It’s non fermentable by yeast.

We use enzyme lactase (produced on the intestines) to break down lactose.

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13
Q

What is maltose?

A

Maltose is a disaccharide of 2 glucose molecules.

A sugar produced by malting grains.

Can be made from barley rice or wheat.

Used in dough, aids fermentation of barley, rice, or wheat.

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14
Q

What are some other names for glucose ?

A

Blood Sugar
Grape Sugar
Glucose Syrup
Dextrose (dry glucose powder)

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15
Q

What is glucose syrup?

A

Its used in bakery can be produced to have a dextrose equivalent from 80-99%.

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16
Q

What is DE?

A

DE- Dextrose Equivalent measures the degree of hydrolysis - the conversion of starch to glucose syrup.

It is the % of total solids that have been converted to reducing sugars.

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17
Q

Which sugars are reducing sugars?

A

All monosaccharides are reducing sugars. Glucose, Fructose, Galactose.

18
Q

What is Dextrin?

A

It is a byproduct of starch conversion to glucose, produced from incomplete hydrolysis.

The higher the DE, the more dextrose/glucose and less dextrin.

19
Q

What is Dextrose?

A

Dextrose is a purer, powder version of glucose

20
Q

How is starch converted into glucose?

A

A complete acid hydrolysis converts starch into glucose, but also produces bitter products.

21
Q

What is are the 3 main brackets of DE?

A

> 55 High Conversion

35-55 Regular Conversion

<20 Produces Maltodextrins

22
Q

What is an oligosaccharide?

A

Made of a few sugar units.

Sometimes called dextrin. Present in syrups.

23
Q

What is a polysaccharide?

A

Made of many sugar units. (eg, starch, inulin)

24
Q

Are beet sugar and cane sugar any different?

A

No, they’re identical

25
Q

What are the 2 main sources of sucrose?

A

Beet (cooler climates) and Cane plants (tropical climates).

26
Q

What are the 7 steps of sugar processing?

A
  1. Harvest
  2. Transporting
  3. Juice Extracted
  4. Evaporation
  5. Centrifugal Separation
  6. Refining
  7. Sugar Products
27
Q

What are unrefined sugars?

A

Sugars that have only been through 1 wash and 1 centrifugal cycle.

Not Filtered to decolourize.

Locks in molasses flavour.

28
Q

What are the uses of sugar in baking?

A

Imparts Sweetness

Aids creaming

Imparts colour form Maillard reaction. Browning

Retains moisture

Forms body in icings

Helps fermentation of yeast

29
Q

What is the Maillard reaction?

A

During baking sugar chemically reacts with proteins, contributing to the foods browed surface. Also creates baked aroma. These browned surfaces also retain moisture by sealing it in.

(Think of why we cover dough when its proofing but not after baking )

30
Q

What is molasses?

A

Molasses is a byproduct of the sugar refining process.

31
Q

What is invert sugar?

A

Inverts sugar is liquid sugar that contains glucose and fructose 1:1

When commercially prepared acid called invertase or tartaric acid is added to beet/cane sugar solution and this converts it to invert sugar
Keeps things moist.

Occurs naturally in honey and molasses
the acid carried in it must be neutralised by the incorporation of soda in cake mixes.
Neutral and sweet.

32
Q

What is the breakdown of molasses?

A

30-50% sucrose
20-25% water
15-30% invert sugar
2-5% other

33
Q

What are the 4 uses for invert sugar in cake making ?

A

It is a humectant - prolongs freshness by retaining moisture.

Produces smooth textures in icings by preventing the crystallisation of sugars

Imparts high level of sweetness

Promtoes crust colour

34
Q

Name 4 Sugary syrups

A

Honey
Molasses
Malt Syrup
Commercial Invert Sugar

35
Q

Define Sugar Refining

A

During sugar refining, raw sugar is crushed and boiled in stages until it has become sufficiently viscous for sugar crystals to form which eventually become refined sugar.

36
Q

What is molasses?

A

Viscous sugar liquid, produced from concentrating the juice of sugar cane and treated to containing sufficient invert sugar to prevent crystallization

37
Q

What is malt syrup?

A

Made from a special; syrup of barley malt and water where the water is evaporated off.
Used in bread dough as a gassing agent, like food for the yeast.

38
Q

What is honey?

A

A natural invert sugar produced from nectar by bees.

75% invert sugar
15-20% water
<5% other substances

39
Q

What is Light Treacle/Golden Syrup?

A

Light Treacle/ Golden Syrup is a byproduct of the refining process.
Sweetest of all treacles.

65% sucrose

40
Q

Why do we use light treacle/golden syrup?

A

Hydroscopic - acts as a humectant (moisture+++)
High affinity to water
Extendes shelf life
Low fat products as they don’t have fat to prevent it from staling.

41
Q

What is black treacle?

A

Similar to dark low grade molasses
Made from the syrup obtained in late stage boiling.
55% sucrose
Bitter

My Baking Ingredients Notes (1 decks)

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