FOOD TECH

• we need them for energy
• SUGAR - glucose, fructose, lactose & sucrose. Easier to digest than starch
• STARCH - is a complex sugar, broken down by digestion before energy used. Good to have starch before sport as it gives you energy
• FIBRE - Bran, fruit, beans and brown bread have fibre

SUGAR USED IN BAKING!

• Granulated used in tea and cereal
• Caster sugar good for baking, not as big as granulated
• Brown Sugar used in rich cakes and ginger
• Icing sugar is fine sugar to make icing for cakes/biscuits.

SUGAR USED FOR DIFFERENT REASONS!

• Makes things taste sweeter, softens sharp flavours
• Preserves things such as jam

• Aerates - makes things lighten such as cake
• speeds up the break down of yeast (fermentation)
• Adds colour to cakes, biscuits and pastries
• Can be heated to a brownish liquid (caramel)

SUGAR SUBSTITUTES (SOMETIMES HEALTHIER)

• Used to sweeten drinks or food
• Better for your teeth, contain fewer calories so good for dieters
• Good for diabetic people as they have to control there sugar intake
• Shouldnt be used in home baking as they dont have same proporties as real sugar!