sugars

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Is caramelization enzymatic or non-enzymatic browning? What about Maillard reaction?

both are non-enzymatic

Examples of galactose

broken down lactose in dairy, organ meat

What can sugar do that intensive sweeteners can't do?

browning, crystallization, volume/tenderness, fermentation and preservation

What is molasses?

byproduct of sucrose from sugar cane, it has impurities and is acidic and contains some minerals (Ca, Mg, K, Fe)

Source of lactose

dairy products

What is a reducing sugar?

free carbonyl in cyclical form that will react with amino acid

Which sugar is the sweetest and most soluble?

fructose

Which sugars are the most soluble to least soluble? (between fructose, lactose, sucrose)

fructose > sucrose > lactose

How is fructose different in regards to temperature and taste?

fructose gets sweeter with cooling

What are examples of fructose?

fruit, honey, agave nectar

Source of maltose

germinating grains

Which sugars are considered reducing sugars?

glucose, galactose, fructose, maltose, lactose (simple sugars except sucrose)

How is glucose absorbed vs. fructose?

glucose: absorbed and enters blood, insulin triggers uptake by cells (including liver) fructose: all goes to the liver

Source of starch

grains, tubers

How does caramelization work?

heat sugar until molecules break apart (sucrose needs to break into fructose and glucose first) --> chemical rxns change color, flavor, aroma

What are non-crystalline candy preparation methods?

heat to much higher temps so that it's too viscous to move around, don't beat in crystals

How does taste of sugar change with heat?

higher temperature --> more sweet (i.e. ice cream is sweeter when it is melted than when it is frozen)

Which sugar has the highest melting and caramelization point? Which has the lowest?

highest: maltose lowest: fructose (glucose and sucrose is the same)

How does rate of cooling affect texture of candy?

hot syrups produce fewer and larger crystals --> coarser or grittier texture

What is impacted when you heat sugar?

hydrogen bonds --> increase sugar solubility

Why does temperature affect texture of candy?

increase temp = less water => more viscous or harder candy

What are the ways to accelerate Maillard reaction?

increase temp or pro/sugar content, remove water, add acid or base

____ is 300 times sweeter than sucrose and has a bitter aftertaste, also deemed a weak carcinogen

saccharin

____ is 300 times sweeter than sucrose and has a woody aftertaste

stevioside (Stevia)

_____ is 600 times sweeter than sucrose and has minimal aftertaste and is heat stable

sucralose

What is sucralose made of?

sucrose and chlorines

How can you use sucrose in Maillard reaction?

sucrose has to be inverted first with heat and acid

How is confectioners or powdered sugar made?

sucrose pulverized and blended with cornstarch

What does Maillard reaction involve?

sugar + protein + heat

Source of sucrose

sugar cane, sugar beets

Sweetness is determined by _______

sugar concentration

What determines viscosity?

sugar concentration and water evaporation

Why does sugar contribute to tenderness?

sugar interferes with protein coagulation and is also hygroscopic

How does sugar and fermentation work?

sugar is food for microbes --> CO2 is the byproduct (alcohol)

How does sugar and preservation work?

sugar is hygroscopic so it absorbs water and doesn't leave any for microbes (i.e. Wonder bread)

What are the sources of granulated sugar?

sugarcane or sugar beets

How does sugar compare to other reducing sugars when it browns?

sweeter, retains more moisture, browns more slowly

Functions of sugar?

sweetness, complex flavors, alters structure/texture, fermentation, preservation, balances harsh flavors, enhance food aromas

Why is sucrose not a reducing sugar?

there is no free carbonyl

Why are sugar alcohols more like sugar?

they have more OH groups

Unique non-crystalline candies

thick caramels, toffee, gummy candy, taffy

What does sugar solubility depend on?

type of sugar, temperature (higher temp = more solubility)

What is supersaturation?

when a solution temporarily contains more dissolved sugar than it would normally

What is the chemical formula for sucrose?

C12H22O11

What is the chemical formula for glucose?

C6H12O6

What is the chemical compound made from Maillard reaction?

N-Glycosylamine

What does taste receptor TRPM5 sense?

bitter, umami, sweet

How does supersaturation affect texture of candy?

a few large crystals = coarse, grainy many small crystals = smooth, creamy

How do you make a finer crumb?

add sugar --> increase time for protein coagulation so you can beat more air into batter and create a finer crumb without proteins clumping together

What does acidity in brown sugar contribute?

aids in inversion, flavor, browning, texture

_____ is 200x sweeter than sucrose and is more sweet in things that are cold.

aspartame

What is aspartame?

aspartic acid + phenylalanine

How is honey made?

bees gather nectar and secrete sucrase

What is saccharin composed of?

benzoic sulfinide

What are the two reactions involving sugars that result in browning?

caramelization and Maillard reaction

How does fat/milk proteins affect sugar crystallization?

coats crystals, increases viscosity, adds flavor, causes browning

Basic candy-making steps

concentrate sugar syrup, cool sugar syrup (beat and add interfering agents), ripen

What is the purpose of cooling for candy?

control arrangement of crystals

What is the purpose of concentrating sugar syrup?

control proportion of sugar to water, dissolve sugar crystals in water

What is high fructose corn syrup and what are the effects of how it's made?

corn syrup + enzymes --> more fructose (caramelizing at lower temps)

What are examples of glucose?

corn syrup, maple syrup

What is the source of corn syrup?

cornstarch + enzymes/acid

What are characteristics of a crystalline candy?

creamy, velvety, can cut through and still maintain its shape

What are the two general categories of candy based on?

crystal presence, size, & configuration; texture; preparation method

What are the temperatures at which crystalline and non-crystalline candies are heated?

crystalline = 112 C/234 F non-crystalline = 118 C/233 F

What does sugar contribute structurally and texturally? (6 things)

crystallization, viscosity, moisture, tenderness, crumb, volume

What forms when sugar molecules align?

crystals

Unique crystalline candies

jelly candies, marshmallows

Which sugars range from least sweet to sweetest?

lactose --> galactose --> maltose --> glucose --> sucrose --> fructose

Why are sugar substitutes better for your teeth?

less like sugar so bacteria don't eat it --> less tooth decay

Does Maillard reaction need lower or higher temperature compared to caramelization?

lower

What are the pigments that cause brown/reddish colors?

melanoidin

What are the health claims of agave?

minimal spike in blood glucose and aids in digestion because it helps with GI flora

What is candy?

mixture of sugar and water

What are simple sugars?

monosaccharides, disaccharides

How is the functionality of a sugar substitute determined?

more OH groups = more similar to natural sugar

How does sugar contribute to volume?

more heat needed --> more time for air to expand also protein coagulation interference and hygroscopic properties of sugar

How is boiling point an indicator of sugar concentration?

more sugar = higher BP because sugar decreases VP so need more heat to boil

Source of glycogen

muscle, liver

Can sugar alcohols cause browning?

no

Are intensive sweeteners a perfect replacement?

no, there are variations in sweetness onset and duration, sometimes strange flavors, usually do not provide other functions besides sweetness

How are different textures of candy achieved?

proportion of sugar and water, physical arrangement of sugar molecules

How are sugar alcohols digested in the body?

only 50-75% digestible, remainder goes to large intestine and produces gas/GI issues

Source of cellulose

plants, wood, paper, cotton

What are complex carbohydrates & examples?

polysaccharides: starch, glycogen, cellulose, gums, pectin


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