Chapter 8: Sugar-The Simplest of Carbohydrates

Hydroxyl Group

All carbohydrates contain this group. It is an oxygen atom and hydrogen atom bonded together.

Ripening

Allowing a candy to sit for a period of time in order to form a creamy, smooth texture. Fondant is a type of candy that benefits from this.

Supersaturated

Any solution that has been heated to dissolve more solute than the water would normally hold.

Agitation

Beating and stirring of a candy solution.

Carbohydrate

Compounds composed of the elements carbon, hydrogen, and oxygen.

Maltose

Disaccharide commonly found in malted grains.

Sugar Cane

Discovered by the Chinese, it is the plant that contains a high content of sugar.

Fermentation

Sugar fuels this process and is used in the production of wine, beers and yeast bread.

True

Sugar helps to prevent food spoilage.

Solubility

The ability of a solute to dissolve in a solvent.

Diabetes

The body's inability to move glucose from the bloodstream to the cells.

Molasses

The crude boiled liquid pressed from sugar cane.

Honey

The first sweetener to be used in food preparation.

Glucose

The most abundant sugar and is people's basic energy source. It can be found in blood, grapes, and corn. It is one of the Monosaccharides and the body converts all sugars and starches into the sugar before using it as energy.

Dextrose

The name for glucose used by the confectionery trade.

Saccharide

The name given to all carbohydrates classified as sugars.

Ribose

5 carbon atoms that the body uses as building blocks for ribonucleic acid (RNA)

Brown Sugar

Cane sugar that has not been completely refined and must be stored in a sealed container to prevent the loss of moisture.

Sucrose

Disaccharide Table Sugar

Lactose

Disaccharide found in milk

Insulin

Hormone produced by the pancreas that allows glucose to move into the cells for use as energy.

Changing the -ose ending of sugar to an -ase ending.

How can you identify the enzyme that reacts with each type of sugar.

Maple Syrup

It takes 40 gallons of tree sap to make one gallon of this product.

Interfering Agents

Substances that can prevent or slow crystal growth. The most commonly used interfering agents are corn syrup, butter, and cream.

Photosynthesis

The process plants use to convert sunlight and water into food and oxygen.

Sorghum

A grass crop that resembles a field of short corn.

Isomalt

A mixture of 1 part mannitol, one part sorbitol, and two parts beet sugar. It is very popular among baking and pastry chefs.

Fructose

A monosaccharide found in fruit and honey.

Monosaccharides

A simple sugar is a compound that cannot be broken down into a smaller molecule without changing its basic structure. These groups are known as ________.

High Fructose Corn Syrup

A sweeter version of corn syrup.

Confectioners Sugar

Granulated sugar that has been ground into a fine powder.

Glycogen

Multibranched polysaccharide of glucose that serves as a form of energy storage in animals and fungi

Alcohols

Organic compounds that contain at least one -OH group and end -ol.

Corn Syrup

Processed by hydrolyzing cornstarch into glucose.

Hydrolysis

This occurs when a large molecule, such as sugar, is divided into smaller parts by adding water. When this occurs to a molecule of sucrose, you will get one molecule of fructose and one molecule of glucose.

Presence of an enzyme Addition of an acid Addition of heat

Three conditions that can trigger hydrolysis

Dental Caries

Tooth decay caused by acid damaging the enamel coating on teeth.

Disaccharides

Two joined monosaccharides. Most sugars consumed in the world are these types of carbohydrates.

Caramelization

When sugar is subjected to high or prolonged heat it will turn brown, this is called...

Galactose

A Monosaccharide that can only be found in animals and is one of the basic sugars found in milk.