The document discusses different types of sugars used in baking, including glucose syrup, sucrose, invert sugar, and conversion. Glucose syrup is made from starch and prevents crystallization. Sucrose is a disaccharide of glucose and fructose found in fruits. Invert sugar is sweeter than sucrose and prevents crystallization. Conversion refers to the breakdown of starch into sugars during glucose syrup production.
The document discusses different types of sugars used in baking, including glucose syrup, sucrose, invert sugar, and conversion. Glucose syrup is made from starch and prevents crystallization. Sucrose is a disaccharide of glucose and fructose found in fruits. Invert sugar is sweeter than sucrose and prevents crystallization. Conversion refers to the breakdown of starch into sugars during glucose syrup production.
The document discusses different types of sugars used in baking, including glucose syrup, sucrose, invert sugar, and conversion. Glucose syrup is made from starch and prevents crystallization. Sucrose is a disaccharide of glucose and fructose found in fruits. Invert sugar is sweeter than sucrose and prevents crystallization. Conversion refers to the breakdown of starch into sugars during glucose syrup production.
The document discusses different types of sugars used in baking, including glucose syrup, sucrose, invert sugar, and conversion. Glucose syrup is made from starch and prevents crystallization. Sucrose is a disaccharide of glucose and fructose found in fruits. Invert sugar is sweeter than sucrose and prevents crystallization. Conversion refers to the breakdown of starch into sugars during glucose syrup production.
June 4, 2022 There are many kinds of sugars that bakers use in the world and that we all know about
and use whenever we cook and bake but don't really know their purposes behind it. There are
many uses behind the different types of granular sugar.
Firstly, the very first runner-up is Glucose Syrup what exactly is it? Well, Glucose Syrup
is a sweetener that is used to prevent the increase in crystallization. It is also a concentrated and
refined solution of maltose and a high about of saccharides. Glucose syrup has various uses
commercially in thickening food, sweetening it, and as a retaining agent in moisture. It provides
a great taste, longer shelf life for products, volume, and a significant amount of glossiness which
is fascistic when it comes down to making candy. Glucose syrup is a plant-based ingredient that
is commonly used in foods. It is primarily made of starch it is refined from a process called
hydrolysis this is where the enzymes and also water breaks down the carbohydrates into
molecules. This makes it become a very clear colorless liquid that is thick and a bit sweet.
Something I found interesting is that there are two types of glucose syrup called Confectioners
and high-maltose glucose syrup. Confectioners syrup is made up of 14% maltose, 19% glucose,
11% maltotriose, and 56% other carbs. Another type of glucose syrup is high maltose It is
different from confectioners because it has an enzyme named amylase. It contains 50-70 %
maltose which is a lot of maltose in my opinion but it helps keep any type of food dry.
Secondly, there is sucrose it's a sugar and is a disaccharide that is made up of
monosaccharides of glucose and fructose. How I remember it is glucose + fructose = sucrose.
How I see sucrose is the granules of white sugar chilling out with fructose and glucose. Reading
more about sucrose I learned that lactose and maltose are also disaccharides. Different vegetables
and fruits such as peaches, bananas, and oranges contain a great amount of sucrose. Something that can be made out of sucrose is rock candy. I use to love making it and loved watching it grow
very simple to make. Rock candy develops crystallization that becomes solid after the process of
boiling, then it starts to develop big clumps of crystals. The hot liquid in the process of making
rock candy is called supersaturation. For some candy, crystallization can not occur some
ingredients that can help prevent crystallization are using vinegar and lemon.
Furthermore, up next is invert sugar. What exactly is it ? It is made from water and
granulated table sugar that makes a sweet liquid. “ Invent sugar is much sweeter than sucrose.
Made by hydrolysis where sucrose is mixed in with water and then heated till the glucose and
fructose break. It then becomes a sweet and thick syrup. My question is how is invert sugar
different from glucose. Well, they're different from one another because of their sweetness, invert
sugar is sweeter than glucose. Invert sugar helps sweeten foods such as ice cream my favorite
and candy helping improve its moisture and texture preventing crystallization. It is also used in
soft baked goods, jellies, sorbet, and many more. Something new I learned is that invert sugar
helps sweeten drinks. I never really thought that invert sugar could make it sweeter.
Finally, the last is conversion from the chocolate confections textbook it is defined as; the
breakdown of starch through hydrolysis into various saccharides during the production of
glucose syrup. (Chocolates and Confections, 2013). When I first saw the word conversion I was
thinking of math, to be honest, it didn't add up. I wasn't able to find any information behind
conversion and don't trust sites that might be false information. Throughout learning about
sugars I found out the information I never knew and I'm very excited to learn more! References
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PDF Div Class 2qs3tf Truncatedtext Module Wrapper Fg1km9p Classtruncatedtext Module Lineclamped 85ulhh Style Max Lines5best Chemistry Investigatory Project Class Xi Amp Xii Chocolate Analysis p Div Compress
