Sugars - higher moisture content than regular granulated...

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Food and Nutrition 1. a) Most soluble to least: Fructose, sucrose, glucose, maltose and lactose. b) When heat increases, so does the solubility of all sugars. 2. Hygroscopic is the tendency to absorb moisture from the atmosphere. Hygroscopicy affects food by using higher hygroscopic sugars, making the food moist and retaining such moisture. 3. Inversion is the hydrolysis of some sucrose to produce equal amounts of glucose and fructose. It helps control sugar crystallization in candy making. The invert sugars are glucose and fructose. 4. Granulated Sugar is almost 100% pure sucrose, highly refined. 4kcal/gram Brown Sugar is granulated sugar combine with refiner’s syrup or molasses. Stronger flavor and
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Unformatted text preview: higher moisture content than regular granulated sugar. Powdered Sugar is formed from granulated sugar. They are machine ground and usually contain small amount of corn starch. Dextrose is glucose. A specialty sugar used as a bulking agent and garnish Syrups are created by dissolving sugar in water. Known for their ability to brown, moisten and sweeten when added to baked products. 5. Sucralose, or Splenda. Suited for baking due to its heat-stability. It will also provide some of the browning, volume and tenderness that sugar would provide. Acesulfame-potassium. Is heat-stable, therefore suitable for baking....
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This note was uploaded on 04/18/2008 for the course FDNT 150 taught by Professor Fry during the Spring '08 term at IUP.

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