MONOSACCHARIDES Single Sugar Unit Cx(H2O)y Glucose Fructose Galactose

DISACCHARIDES Two Sugar Units Sucrose (i.e cane sugar, beet sugar) Lactose (i.e milk sugars) Maltose (i.e corn syrup)

SUCROSE GLUCOSE + FRUCTOSE

LACTOSE GLUCOSE + GALACTOSE

MALTOSE GLUCOSE + GLUCOSE

Reducing Sugars a. Sucrose is a non-reducing because the (-OH) functional group on carbon #1 of glucose and the (-OH) on carbon #2 of fructose are covalently bonded together b. All other simple CHO are reducing sugars Simple sugars are hydrophilic and readily form hydrogen bonds with water and solubilize Covalent bonds-held together by sharing electrons.

SUCROSE GLUCOSE + FRUCTOSE

Not a Reducing Sugar GLUCOSE + FRUCTOSE

MALTOSE GLUCOSE + GLUCOSE

YES! GLUCOSE + GLUCOSE

LACTOSE GLUCOSE + GALACTOSE

YES! GLUCOSE + GALACTOSE

Relative Sweetness of Sugars Sucrose 1-00 Fructose 100-175 Glucose 40-79 Lactose 48 Galactose 27

Lactose Breakdown

Lactose Breakdown Continued 48% 40-79% 40-79%

Maillard Browning Reaction Non-enzymatic browning Complex set of reactions between amines, (fr. Proteins), and carbonyl compounds (fr. Sugar). Resulting in the formation of many products, most of which have some impact on the flavor and appearance of the cooked food.

Maillard Reaction Equation Reducing Sugar + Protein  Brown Pigment Heat speeds it up *PROTEIN -a compound which contains an amine group (as in Amino Acid: the building blocks of protein) *REDUCING SUGAR -a carbohydrate with an aldehyde group or ketone group. It can gain electrons from other molecules and reduce it. reducing sugars are all monosaccharides (simple sugars-glucose, frutose, galactose) and some disaccharides (ex. lactose-sugar in milk) This reaction will occur over time, but will occur more rapidly with the help of heat (as in the cookie case, baking)

Caramelization Non-enzymatic browning Caused by Heating and Oxidation of Sugars

Browning Reactions Maillard browning reducing sugar + amine brown pigments + flavors Caramelization sugar brown pigments high temps Enzymatic browning phenolics brown pigments

Browning Reactions Desirable: – Color- bread crust, syrup, meat Flavor - coffee, cocoa, meats Antioxidants Undesirable Color- changes in color during storage Flavor - changes during processing and storage Nutritional loss- essential amino acids Toxicity

Ways to speed Maillard Reaction Increase pH (alkalinity) Add a protein Add a reducing sugar such as lactose, fructose and glucose. Sucrose (table sugar) is not a reducing sugar, but becomes when cooked breaking into fructose and glucose. Increase temperature Reduce amount of water (or boil it off, as in sauteing onions.) Temperature: Temperature must be above boiling, 212°F (100°C), to begin browning.

Ways to increase Maillard Reaction baking soda increases alkalinity, increases carmelization, sweetness. Makes onions softer, mushier. Brush baked goods with milk or eggs to put necessary protein on the surface for browning. Eggs, Milk -add protein to baked goods Soup stocks and demi-glace are boiled for long times to create complex Maillard products. When making thickened sauces, a roux heats to cook flour, also to change flavor. Brown sauces, using pan drippings, get much flavor from Maillard reaction in drippings.

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