Fsnlab6 - Amanda Jacques FSN 103 Lab#6 Sweeteners Sugar Cookery 1 The supersaturated solution is needed to make crystalline candies because the

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Amanda Jacques FSN 103 3/19/10 Lab #6 1.) The supersaturated solution is needed to make crystalline candies because the boiling temperature becomes higher. With the addition of sugar to water it makes the boiling temperature rise, so when the solution boils the water evaporates and the sugar is left. The higher the sugar boils, the harder it becomes. 2.) When sugar is heated in a dry state it causes sugar to melt and becomes a liquid. This is important in food preparation because when the moisture is added it becomes lumpy, and when it his welted in a dry state it is smooth. When it is heated beyond its melting point, decomposition occurs and caramelizatiion occurs. This was seen in the butterscotch recipe. The result was a smooth liquid, with a caramel taste. 3.) The hydrolysis of sucrose forms the monosaccharide’s glucose and fructose. This creates an invert sugar, which is important in candy making because it prevents crystallization. This is used in many of the recipes in lab, but specifically in angle food candy. The dark corn syrup is the invert sugar. This allows it to heat to high temperatures without crystallizing. 4.) The Sugar highers the boiling point of water. The more sugar that is added the higher it becomes. When you continue to boil a sugar solution it begins to crystallize. 5.) The two major classifications of candies are crystalline and noncrystaline candies. Crystalline candies are made form boiled sugar solutions and example are the never fail fudge and the peanut butter balls. This is because they are smooth and creamy in texture. Noncrystaline candies are also boiled sugar solutions but have a more stiff texture. Examples of these would be the cashew crinkle, angle food
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This note was uploaded on 11/09/2011 for the course FSN 103 taught by Professor Staff during the Fall '10 term at University of Maine Orono .

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Fsnlab6 - Amanda Jacques FSN 103 Lab#6 Sweeteners Sugar Cookery 1 The supersaturated solution is needed to make crystalline candies because the

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