NFS 53 1st Edition Lecture 22Outline of Last Lecture I. Sugars: cane sugar, honey, maple syrup, agave and morea. Sugarsb. Honeyc. Cane Sugard. Molassese. Agavef. Corn Syrupg. Sugar from TreesOutline of Current Lecture I. Functional roles or properties of sugarsII. Sugar moleculesIII. Soluble sugar and waterIV. Crystallization and interfering agentsV. Sugar cookeryVI. Sugars and non-enzymatic browningCurrent LectureI. Functional roles or properties of sugarsa. Sweetness is not a singular sensation.b. Sucrose is not quickly detected and then lingers over time.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.c. Fructose is quickly detected and enhances fruity and tart flavors.d. All types of sugar can mask or balance sour and bitter flavors. (Hence adding sugar to acidic preparations like vinaigrettes)e. Sugars are able to dissolve in water.f. Fructose is the most soluble and lactose is the least soluble. g. Increased temperatures creates greater solubility; increasing sugar in a solution increases the boiling point. h. Candy: the more water, the softer the final product.II. Sugar moleculesa. Sugars are made of small and stable molecules: blessing and curse from a culinary standpoint.b. “They mix easily with water, tolerate the heat of boiling, and when sufficiently concentrated in water, they readily bond to each other and collect themselves in pure solid masses, or crystals.” (McGee, 656)III. Soluble sugar and watera. The sugar water solution, when cooling, can stay intact, or the sugar molecules can separate out into crystals. b. Goal is saturation: when the ability of sugar molecules to bond versus the water molecules ability to prevent this bond. c. What happens during this process impacts the final texture of candy.IV. Crystallization and interfering agentsa. These ingredients help make sure there is not over crystallization of the sugars.b. Glucose and fructose (invert sugars) interfere with sucrose crystallization.c. Milk proteins and fat: thicken, add flavor, emulsifyd. Gels that bond to each other and water to promote soft gels: gelatin, egg white, pectine. Texturei. Tenderness in cakesii. Tenderness in puddingsiii. Coagulation temperature of protein mixturesf. Preservation-by inhibiting growth of microorganismsg. Otheri. Stabilizer-egg-white foamsV. Sugar cookerya. Mainly involves concentrating sugar solution (syrups) and crystallizationb. Substances dissolved in water elevate the boiling point. One gram molecular weight of sucrose increases boiling point by 0.52 degrees C c. Crystals of sugar in candy and frostingsVI. Sugars and non-enzymatic browninga. Browning Reactionsi. Maillard browning- Reaction between a reducing sugar and an amino acid. Color changes from clear to golden to reddish brown to dark brown.Evidenced in browning at the surface of cakesii. Caramelization- Dry heat, brown color, leads to color and flavor
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