Functions of Sugar in Food

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Presentation transcript:

Functions of Sugar in Food

B-3.02 -- Functions of Sugar in Food Sugar is a “simple carbohydrate”. Sugar has six main functions in food: Sweetener Preservative Tenderizer Crystallization Caramelization Fermentation B-3.02 -- Functions of Sugar in Food

B-3.02 -- Functions of Sugar in Food Sweetener Level of sweetness in food: Fructose is the most sweet. Lactose is the least sweet. Sweeter the sugar – the more simple the molecule. B-3.02 -- Functions of Sugar in Food

B-3.02 -- Functions of Sugar in Food Preservative Sugar helps prevent food spoilage. Hygroscopic – attracts water. B-3.02 -- Functions of Sugar in Food

B-3.02 -- Functions of Sugar in Food Tenderizer Sugar helps tenderize dough. Sugar inhibits gluten formation. Increases flow properties of batter. B-3.02 -- Functions of Sugar in Food

B-3.02 -- Functions of Sugar in Food Crystallization Common in candy making. Control so have a good quality product. B-3.02 -- Functions of Sugar in Food

Factors that Affect Crystallization Five factors produce finer sugar crystals in candy: Type of sugar -- sucrose Interfering agents - corn syrup, butter, acid,invert sugars Agitation -- beating and stirring of candy solution Cooling – approximately 45C before agitation Ripening -- forms a creamy, smooth texture B-3.02 -- Functions of Sugar in Food

B-3.02-Functions of Sugar in Food Caramelization Sugar changes into a brown liquid Exposed to prolonged heat Dehydration of water Flavor changes Examples: Brown crust on baked goods Evaporated milk B-3.02-Functions of Sugar in Food

B-3.02 -- Functions of Sugar in Food Fermentation Sugar serves as the food supply for microorganisms. Used to make beer and yeast breads. B-3.02 -- Functions of Sugar in Food