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Sugar: Regular Refined Sugars or Sucrose

Sugars serve several purposes in baking such as adding sweetness and flavor, creating tenderness, giving crust color, increasing moisture retention, and aiding in fat creaming. The main sugars used are regular refined sugars/sucrose, confectioners' sugars, molasses and brown sugar, corn syrup, glucose syrup, and honey. Refined sugars come in different grain sizes for various uses. Confectioners' sugars are finely powdered with starch to prevent caking. Molasses and brown sugar contain acids that enable use as a leavener. Corn and glucose syrups help retain moisture. Degrees of cooked sugar produce different textures suitable for different confections.

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66 views2 pages

Sugar: Regular Refined Sugars or Sucrose

Sugars serve several purposes in baking such as adding sweetness and flavor, creating tenderness, giving crust color, increasing moisture retention, and aiding in fat creaming. The main sugars used are regular refined sugars/sucrose, confectioners' sugars, molasses and brown sugar, corn syrup, glucose syrup, and honey. Refined sugars come in different grain sizes for various uses. Confectioners' sugars are finely powdered with starch to prevent caking. Molasses and brown sugar contain acids that enable use as a leavener. Corn and glucose syrups help retain moisture. Degrees of cooked sugar produce different textures suitable for different confections.

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Prableen
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© © All Rights Reserved
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SUGAR

Sugars or sweetening agents are used for the following purposes in baking:
• To add sweetness and flavour.
• To create tenderness and fineness of texture by weakening the gluten structure.
• To give crust color.
• To increase keeping qualities by retaining moisture.
• To act as creaming agents with fats.
We customarily use the term sugar for regular refined sugars derived from sugar Cane or
beets. The chemical name for these sugars is sucrose .However, other sugars of different
chemical structure are also used in the bakeshop.

The following are the More important sugars.


Regular refined sugars or sucrose
Refined sugars are classified by the size of grains.
1. Granulated sugar.
Regular granulated, also called fine granulated or table sugar, is the most familiar And the
most commonly used. Very fine and ultrafine sugars are finer than regular granulated. They
are prized for making cakes and cookies because they make a more uniform batter and can
support higher quantities of fat. Sanding sugars are coarser and are used for coating
doughnuts, cakes, and other Products.
2. Confectioners’ or powdered sugars.
Confectioners’ sugars are ground to a fine powder and mixed with a small Amount of starch
to prevent caking. They are classified by coarseness or fineness. 10x is the finest sugar. It
gives the smoothest textures in icings. 6x is the standard confectioners’ sugar. It is used in
icings, toppings, and cream Fillings. Coarser types (4x and xx) are used for dusting or for any
purposes for which 6x And 10x are too fine.
Molasses and brown sugar
Molasses is concentrated sugar cane juice. Sulfured molasses is a byproduct of sugar
Refining. it is the product that remains after most of the sugar has been extracted from Cane
juice. Unsulfured molasses is not a byproduct but a specially manufactured sugar Product. Its
taste is less bitter than that of sulphured molasses. Molasses contains large amounts of
sucrose, plus other sugars, acids, and impurities. Brown sugar is mostly sucrose, but it also
contains varying amounts of molasses and other impurities. the darker grades contain more
molasses. Because molasses and brown sugar contain acids, they can be used with
baking Soda to provide leavening Molasses retains moisture in baked goods and
so prolongs freshness. However, Crisp cookies made with molasses quickly become soft for
the same reason.
Corn syrup
Corn syrup is a liquid sweetener consisting mainly of a sugar called
glucose . It is made By converting cornstarch into simpler sugar
compounds by the use of enzymes. Corn syrup aids in retaining moisture and is
used in some icings and in candy Making.

Glucose syrup
While corn syrup contains other sugars in addition to glucose, pure glucose
syrup is also available. It resembles corn syrup but is colourless and nearly
tasteless. If a recipe Calls for glucose syrup and none is available, substitute
light corn syrup.
Honey
Honey is natural sugar syrup consisting largely of glucose and fructose, plus
other Compounds that give it flavor. Honeys vary considerably in flavor and
color, depending On their source. flavor is the major reason for using honey,
especially because it can be Expensive. Honey contains invert sugar, which
means that it stays smooth and resists crystallizing. Like molasses, it contains
acid , which enables it to be used with baking soda as a Leavening.

Malt syrup
Malt syrup is used primarily in yeast

Degrees and stages of cooking the sugar


102 ° C                         small thread suitable for rasgullas
103 ° C                          large thread suitable for jellebis
106 ° C                          pearl suitable for gomme
(white          concentrate sugar syrup)
116 ° C                          soft ball suitable for marzipan
119 ° C                          ball suitable for fondant
121 ° C                          hard ball suitable for nougat
143 ° C                          soft crack suitable for Italian
meringue
156 ° C                          hard crack suitable for dipping
fruit
163 ° C -177 ° C             caramel suitable for caramel custard.

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