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Where do sugars come from?
1) Sugar cane ­ grows in tropical countries i.e. West Indies. Sugar stored in long
stems (canes) as juice.
2) Sugar beet ­ grows in cooler countries i.e. UK. Sugar stored in root.…read more

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Types of sugar
Sugar type/product: Icing Sugar type/product: Demerara
Description: Fine, white powder that Description: Large, light brown crystals.
dissolves instantly.
Uses: Toppings on puddings, hot drinks
Uses: Cake decorating & icings; Sugar type/product: Caster
confectionary.
Description: Small, white crystals that
dissolve quickly.
Uses: Cakes, biscuits, muffins, meringues
Sugar type/product: Granulated
Sugar type/product: Muscovado
Description: General purpose sugar. White,
medium sized crystals, coarser than caster sugar. Description: Dark brown, fine, sticky
crystals with strong, distinctive
Uses: Sweetening drinks, adding to breakfast flavour.
cereals.
Uses: Fruit cakes, puddings,
gingerbread…read more

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Functions of sugar
1) Sweetens drinks & 2) Improves or changes 3) Speeds up
foods i.e. tea & coffee flavour by removing fermentation when
sour taste i.e. tomato yeast releases CO2
products in bread making
4) Adds colour ­
sugar caramelises 5) Stabilises
when heated, turns 6) Keeps products
whisked mixtures
golden brown moist helps extend
i.e. meringues ­
shelf life
strengthens foam
7) Aerates
products. When 9) Preserves food. Large
sugar beaten with 8) Bulking agent.
quantities creates
butter or eggs it Gives characteristic
unsuitable conditions for
helps trap air & texture to food i.e.
microorganisms to grow i.
makes cakes light ice cream, cake.
e. jams, chutneys…read more

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Adapting sugar in recipes
- Demand for low-calorie products risen ­ more awareness of healthy eating.
Manufacturers responded & developed sugar substitutes, or artificial sweeteners
to;
1) Create `low-calorie' or `diet' products e.g. low-calorie drinks
2) Promote food for dental health i.e. Sugar free gum
3) Market products for people with diabetes ­ need to control sugar intake i.e. jam,
some chocolate products.…read more

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Modifying recipes
Can be difficult to get good results.
Sugar substitutes;
1) Can leave a bitter after-taste
2) Lack bulk necessary for a recipe
3) Don't have the same properties as sugar,
results are sometimes unsatisfactory.
4) Reduce shelf-life…read more

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jill richardson

Presentation covering definitions, types and functions of sugars plus their role in recipes.

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