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:
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…