Exam 2 Notes

Exam 2 Notes - NFS 227 Exam 2 SWEETNERS: 1) Sugar Cane:...

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NFS 227 Exam 2 SWEETNERS: 1) Sugar Cane: Fibrous, grows in hot climates, down south (Requires a lot of H20) 2) Sugar Beets: Grown in cold climates -White sugar has the molasses removed SUGARS -Raw Sugar: The sugar that is extracted from sugar cane juice (not beets) without any further refining. As a result, it contains natural contaminants such as soil, insect parts, yeasts, mold, waxes and lint. FDA is banned to sell to public -Turbinado Sugar: A coarse, crunchy, amber-colored raw sugar that has been centrifuged and purified with stem. Sometimes labeled “raw sugar,” although it is not truly raw. Demerara sugar is the English version of turbindado sugar that differs in its larger crystal size. -White Sugar: Made by further refining raw sugar by repeatedly washing and filtering until the rinse liquid is a clear, colorless syrup. The syrup is then boiled until it crystallizes. Crystals are separated by size into “fine” or table sugar, and “superfine” or “ultrafine,” which are used by the food industry for cake baking, dry mixes, candy coatings and mixed drinks. -Powdered Sugar: Made by pulverizing white granulated sugar. (Confectioners) It’s frequently combined with an anti-caking substance such as cornstarch, silica gel, or tricalcium phosphate to keep the powder soft and pourable. -Invert Sugar: A powdered sugar of the finest grain that is used to prepare glossy icings and frostings without any trace of grain or grittiness. -Fruit Sugar: Very finely granulated sucrose. Its uniform crystal size allows it to remain evenly disbursed in a mix. Used in dry mixes, such as gelatins, puddings, and drink bases. -Baker’s Special: Even more finely granulated than fruit sugar. Used by the baking industry in cookies, cakes, and doughnuts. -Sanding Sugar: Large-granule sugar often used to decorate the tops of baked goods b/c it doesn’t melt during baking and it sparkles. -Liquid Sugar: A solution containing a highly purified sugar that is used in canned foods, beverages, confections, baked goods, frozen foods, and ice cream. -Brown Sugar: Made by adding molasses syrup to white sugar. The amount and type of molasses determine the grade, with higher-grade brown sugars having a darker color and stronger flavor.
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-Muscovado Sugar: A soften, finer brown sugar also known as Barbados sugar that imparts a butterscotch flavor to baked goods. SYRUPS: 1) Corn Syrup: Hydrolysis of cornstarch (Amylose and Amylopectin) -Completed my adding an enzyme or an acid (Karo) -Mixture of Carbs -Viscosity (how thick/thin) -Thinner: More Sweet GRAIN KERNEL: Bran: Outside covering, Fiber Germ: Where the Fat, Vitamins, and Minerals are (Little nut) Endosperm: Starch of protein 2) Dextrose (Glucose) Equivalent (DE): -Dextrose Concentration -Pure Dextrose DE: 100 -Closer to 100, sweeter the sugar and more hydrolysis 3) High Fructose Corn Syrup (HFCS): -Corn syrup + Glucose Isomerase (Enzyme) (Changing glucose to fructose) % Fructose- 42, 55, 90 (Higher number: More sweet) 42 Percent: Canned Fruits, Condiments, Processed Foods
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This note was uploaded on 04/23/2009 for the course NFS 227 taught by Professor Handley during the Spring '08 term at Rhode Island.

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Exam 2 Notes - NFS 227 Exam 2 SWEETNERS: 1) Sugar Cane:...

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