1. Sugar

2. 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

3. Types of sugar Molasses Sugar cubes Demerara Icing sugar Muscovado Preserving sugar Soft brown Dark brown Caster Granulated Light brown

4. 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)

5. Functions of sugar cont’d Ice-cream –Lowers freezing point, texture, volume Creamed mixtures – –Lighten, (incorporating air) Plain looking foods –Decoration – pulled, spun or blown Tomatoes, peas, baked beans, canned vegetables –Change/enhance flavour

6. 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.

7. 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…

8. Experiment Basic sponge recipe –125g sugar, flour, margarine, 2 eggs Modified sponge –125g, flour, margarine, 60g sugar, 2 eggs Modified sponge –125g flour, margarine, 2 eggs

9. Findings Unmodified recipe –Good colour & texture –Light sponge Part sugar recipe –Risen slightly –Denser texture –“Sweet enough” No sugar recipe –Flat shape –Heavy texture –No taste – like a scone, but different texture