Presentation on theme: "Sugar. Learning Objectives Know the different types of sugar Understand why the amount of sugar in a cake recipe alters the results Be able to recite."— Presentation transcript:
Learning Objectives Know the different types of sugar Understand why the amount of sugar in a cake recipe alters the results Be able to recite the different types of sugar
Types of sugar Molasses Sugar cubes Demerara Icing sugar Muscovado Preserving sugar Soft brown Dark brown Caster Granulated Light brown
Functions of sugar Cakes & biscuits –adds sweetness & colour, prevents drying out, gives texture & volume Jam –Preservative, sets the fruit, texture, volume Cooked fruit –Sweeten, maintain shape Bread, wine –Speed up fermentation (food for yeast)
Sugar transformations DEXTRINISATION –When cooked in a dry heat, (oven or grill), starch is converted into a SIMPLE SUGAR (dextrin) after further cooking, CARAMELISATION takes place CARAMELISATION –When heated to a very high temperature, it thickens & turns brown, adding FLAVOUR.
Artificial Sweeteners Demand for low calorie products has risen –Manufacturers often use sugar substitutes Hydrogenated sugar sweeteners –Sorbitol –Manitol –Xylitol –Hydrogenated glucose syrup Non-nutritive/intensive sweeteners –Saccharine –Aspartame –Acesulfame –Thaumarin Concerns have been raised about the effects of artificial sweeteners on the body. Research continues…