Sugars

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Sugars
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Sources of sugars (where it comes from -6) Sugar
cane extracted sugar syrup from the cane brown
sugar, granulated sugar, confectioners
sugar Sugar beets used just like sugar cane but
is more economical Maple syrup sap of sugar
maple trees
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Corn syrup hydrolyzing cornstarch into
glucose soft drinks, candies, baked
goods Sorghum resembles corn in the field, sap
is squeezed and boiled
Honey extracted from bees
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Sugars in food production 6 functions Sweeteners
used to sweeten foods Preservatives helps
prevent spoilage Tenderizes When sugar is added
to a dough, it will tenderize the
product Crystallizing Agents in candies, sugar
crystals form around particles that enter a sugar
solution Caramelizing Agents sugar is subjected
to high or prolonged heat, it changes to a brown
liquid
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Caramelizing Agents sugar is subjected to high
or prolonged heat, it changes to a brown
liquid Fermenting agents sugar plays a major
role in the fermentation process involved in the
production of wines, beers, and yeast
breads Lets examine in more detail
Crystallizing and Caramelizing agents
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