Sugar
Teacher recommended
?- Created by: lilyanticoni
- Created on: 05-11-16 13:25
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- Types of sugars
- Granulated- For general kitchen use
- Sugars
- Caster- Finer crystals than granulated and dissolves quicker.
- Icing - Fine white powder that dissolves instantly. Used for cake decorations
- Demerara - large, light brown crystals.Used for toppings on puddings and hot drinks
- Muscovado - dark brown, fine sticky crystals with strong distinct flavour. Used for fruit cake, puddings ginger bread
- Functions of sugar
- Preserves Food - in large quantities it creates unsuitable conditions for micro organisms ( bacteria and moulds) to grow
- Sugars
- Bulking agent - Gives the characteristic to food e.g Cake
- Sweetens- used to sweeten food and drinks
- Aerates food - When sugar is beaten with egg or butter it helps trap air to make cakes light.
- Keeps food products moist and helps extend shelf life
- Stabilises - when whisked it stabilises the product e.g meringue as is strengthens the foam
- Adds colour - when sugar is heated it turns golden brown, this is called caramelisation
- Speeds up fermentation - in bread making
- Improves/ changes flavour- by removing the sour taste e.g in tomato products
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