1. SIMPLE CARBOHYDRATES
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, pages
Six functions of simple carbohydrates in food preparation:
Sweeteners
Preservatives
Tenderizers
Crystallizing Agents
Caramelizing Agents
Fermenting Agents

2. 6 FUNCTIONS of Simple Carbohydrates
Sweeteners
Preservatives
Tenderizers
Crystallizing Agents
Caramelizing Agents
Fermenting Agents
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, pages
Six functions of simple carbohydrates in food preparation:
Sweeteners
Preservatives
Tenderizers
Crystallizing Agents
Caramelizing Agents
Fermenting Agents

3. FUNCTIONS OF SIMPLE CARBOHYDRATES1. 4.
CRYSTALLIZING AGENT
SWEETENER 2. 5.
FUNCTIONS OF SIMPLE CARBOHYDRATES
CARMELIZING AGENT
PRESERVATIVE
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, pages
FUNCTIONS OF SIMPLE CARBOHYDRATES (SUGAR)
Sugar’s ability to sweeten is its major function in most food products. The ability to sweeten is connected to sugar’s molecular structure. The sweeter the sugar is, the simpler the structure of the molecule is.
Sugar helps to prevent food spoilage. Water is drawn to sugar molecules before it is drawn to bacteria. This is why sugar is the only preservative needed in most candies, jams, jellies, and syrups.
When sugar is added to a dough, it will tenderize the food product. Observe this when tasting an Italian hard roll that contains no sugar and a piece of white bread that contains a small amount of sugar or a sweet roll that has almost twice the amount of sugar. The difference is in the tenderness is due to sugar. Sugar also changed the viscosity (pourablility) of a batter because it interferes with the flour’s ability to form an elastic structure known as gluten.
In candies, sugars function as crystallizing agents. This function is linked to the solubility of sugars in water. Solubility is the ability of a solute to dissolve in a solvent.
Caramelization occurs when sugar is subjected to high or prolonged heat thus changing it into a brown liquid. It is responsible for the brown crust on baked goods and toast and the beige color of evaporated milk and the distinctive color and flavor and color of caramel candy.
Sugar plays a major role in the fermentation process of yeast breads, wines and beers. Microorganisms such as yeast are fueled by sugar. Sugar serves as a food supply for these microorganisms. 3. 6.
FERMENTING AGENT
TENDERIZER

4. Carbohydrates as Sweeteners
Ability to sweeten is a major function in most foods.
The sweeter the sugar is, the simpler the structure of the molecule is.
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, page 179.
The molecular structure of the sugar determines its ability to sweeten.
“Just a spoonful of sugar helps the medicine go down In a most delightful way”

5. Carbohydrates as Preservatives
Helps prevent food spoilage of fruit jellies and preserves
Helps products such as cakes remain moist.
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, page 179.
Water is drawn to sugar molecules instead of bacteria, causing bacteria to dehydrate and die.

6. Carbohydrates as Tenderizers
Sugar added to dough makes the product tender
Example:
Cakes, pastries & doughnuts are more tender than Italian bread which contains no sugar
Absorbs water
Inhibits flour gluten development
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, pages
Sugar makes dough tender and increases pourablity of batters.

7. Carbohydrates as Crystallizing Agents
In candies, sugar crystallizes. This function is linked to solubility.
Candy makers know the optimum temperature for making each type of candy.
Usually, the finer the sugar crystals are, the higher the quality of the candy.
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, pages
Candy is made when sugar crystals separate from a supersaturated solution during cooling. The size of sugar crystals determines the quality of candy.

8. Carbohydrates as Caramelizing Agents
Caramelization is the process of removal of water from a sugar (such as sucrose or glucose).
When sugar is subjected to high or prolonged heat, it changes into a brown liquid.
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, pages
Sugar subjected to high heat develops distinctive color, flavor and aroma in baked goods and caramel candies.
Caramelization is one of the most important types of browning processes in foods, together with Maillard reactions and enzymatic browning. Carmelization leads to desirable color and flavor in bakery's goods, coffee, beverages, beer and peanuts. Undesirable effects of carmelization are for example burned sugar smell and blackening.
Caramelization causes important changes in foods, not only in color but also in flavor. As no enzymes are involved in the carmelization process, it is a non-enzymatic browning reaction.
Caramelization occurs during dry heating and roasting of foods with a high concentration of carbohydrates (sugars).
Simply speaking, caramelization is the process of removal of water from a sugar (such as sucrose or glucose) followed by isomerization and polymerisation steps. In reality the caramelization process is a complex series of chemical reactions, which is still poorly understood.

9. Carbohydrates as Fermenting Agents
Plays a major role in the fermentation process in the production of yeast breads, beers and wines.
Sugar acts a food supply for microorganisms such as yeast.
Principles of Food Science, Glencoe, Janet Ward.
Chapter 8, page 184.
Sugar is the food supply for yeast during fermentation in baked goods and alcoholic beverages.

10. RESOURCES
Principles of Food Science, Glencoe, Janet Ward. Chapter 8, pages