Chapter 8: Sugar-The Simplest of Carbohydrates

Ribose

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

6.5

Added sugars should be limited to _______% of total calories consumed (according to Dietary Guidelines)

Hydrolysis

Adding water or an acid to break down a large molecule into smaller parts.

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.

Invert Sugar

Breaking down sucrose with an enzyme called sucrase

Brown Sugar

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

Calibrate

Checking a candy thermometer to see if it is the correct temperature. Must be done every time you make candy.

Carbohydrates

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

Sucrose

Disaccharide Table Sugar

Maltose

Disaccharide commonly found in malted grains.

Lactose

Disaccharide found in milk

Sugar Cane

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

Confectioners Sugar

Granulated sugar that has been ground into a fine powder.

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. For example: Lactase breaks down lactose.

Maple Syrup

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

Glycogen

Multibranched polysaccharide of glucose that serves as a form of energy storage in animals and fungi. Glucose that is stored in the body for later use.

Alcohols

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

Corn Syrup

Processed by hydrolyzing cornstarch into glucose. Also interferes with crystal formation by creating finer, smaller crystals.

Granulated Sugar

Refined brown sugar

Interfering Agents

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

Fermentation

Sugar feeds microorganisms that are used in the production of wine, beers and yeast bread.

True

Sugar helps to prevent food spoilage.

Butter, egg white, cream

Suspends and separates crystals to make smooth and creamy candy

Sugar Functions (6)

Sweeteners, Preservatives, Tenderizers, Crystallization, Caramelization, Fermentation

100 degrees Celsius or 212 degrees Fahrenheit

Temperature of boiling water

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.

Photosynthesis

The process plants use to convert sunlight, carbon dioxide and water into glucose (food) and oxygen.

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. For example: bread crust, toast, sweet & condensed milk

Cream of tartar, vinegar

Acids that hydrolyze sugar to make a fine textured product

Galactose

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

Sorghum

A grass crop that resembles a field of short corn.

Isomalt

A mixture of 1 part mannitol, 1 part sorbitol, and 2 parts beet sugar. It is very popular among baking and pastry chefs. Colors easily and does not form crystals.

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. Has carbon, hydrogen, and oxygen atoms in a central ring structure. These groups are known as ________.

High Fructose Corn Syrup

A sweeter version of corn syrup.

4

_______ kilocalories for every gram of sugar

Sugars

simplest form of carbohydrates