Fanmulai Baking Tutorial 7. Main raw materials of Western pastries 3. Sugar
1. Types of sugar
Sugar is one of the necessary nutrients for the human body. It is a carbohydrate composed of carbon, hydrogen, oxygen elements .
Sugar is an indispensable nutrient for people's bodies, and it is also the most widely used " legal poison" in the world. Because its addictive pathway in the brain is somewhat similar to the components of caffeine, cigarettes, alcohol, and drugs. Sugar can affect the function of vitamin C and damage the body’s organs. An adult's daily sugar intake must be controlled within 40 grams.
Sugar is used in large amounts in Western pastries. Commonly used sugars and their products include sucrose ( white sugar, soft white sugar, , brown sugar), glucose syrup, honey, maltose, powdered sugar, etc. "National Vocational Qualification Training Tutorial - Western Pastry Chef"
and above are the classifications in the official textbook. I think this method is a bit inappropriate. Powdered sugar is the same as white granulated sugar and soft white sugar, but they are in different shapes and cannot be considered separate types. Nowadays, many sugar substitutes are widely used in Western pastry baking.
The types of sugar I think (see the picture below)
Sugar is divided into two categories, natural sugar and sugar substitutes (see the picture below) .
natural sugars include: monosaccharides, disaccharides, polysaccharides.
Monosaccharides: glucose , fructose , galactose.
disaccharides: sucrose, maltose, lactose.
polysaccharides: starch, fiber, glycogen.
sugar substitutes include: natural sugar substitutes and artificial sugar substitutes.
natural sugar substitutes (sugar alcohols): stevia, inulin , monk fruit , erythritol , xylitol, maltitol , etc.
Artificial sugar substitutes: sucralose , aspartame, acesulfame , saccharin, cyclamate .
(1) Monosaccharide (Monosaccharide)
Monosaccharide is a sugar molecule of sugar, which is the smallest unit of sugar. Monosaccharides include glucose, fructose, and galactose.
. Glucose. The glucose commonly used in Western pastry products is glucose syrup. Glucose syrup is also called starch syrup, chemical dilute, etc. It is usually a viscous liquid formed by hydrolyzing corn starch with acid or enzyme, decolorizing, and concentrating. The main ingredients are glucose, maltose, dextrin , etc., which are easy to be absorbed by the human body. When making sugar products, adding glucose syrup can prevent the crystallization of sugar from returning to sand, which is beneficial to the shaping of the products.
(2) Disaccharide (Disaccharide)
Disaccharide is a sugar composed of two monosaccharide molecules combined with each other. Common disaccharides include sucrose, maltose, lactose, etc.
Sucrose is the sugar extracted from sugarcane and beets.Including white sugar, fine white sugar, extra fine white sugar (sugar powder), caster sugar, single crystal rock sugar, polycrystalline rock sugar (ta ice, old rock sugar) , brown sugar , brown sugar, yellow sugar (golden sugar ), brown sugar, born sugar , sugar cubes, icing sugar, liquid syrup, etc.
Granulated sugar, referred to as granulated sugar, white sugar or table sugar, is the most widely used sugar in Western pastries. White sugar is a high-purity white sugar made from sugar juice extracted from sugar cane or beets through filtration, precipitation, evaporation, crystallization, decolorization, drying and other processes. White sugar is white granular crystals with a grain size of about 0.5 mm. It has high purity and a sugar content of over 99%. It is a refined sugar extracted through high refining. White sugar can be divided into coarse sugar, medium sugar, fine sugar and special fine sugar according to the size of its grains.
White sugar is one of the most commonly used sugars in bakeries. Most stores use white sugar produced in South Korea. This is the white sugar our family uses.
Caster Sugar is a particularly fine white sugar. Because it is too fine, the grain size is about 0.35 mm, so it has high solubility. It is often used in making meringues, syrups and cocktails. Use it.
Special caster sugar is white sugar with a grain size of about 0.06 mm, processed into fine powder, also known as powdered sugar or 10x specification sugar, industrial production Cornstarch is specially added to prevent clumping. Considering its fineness, it dissolves in water very quickly and can generally be used as frosting.
Caster sugar is also called refined caster sugar and refined white sugar. It is the highest level of white sugar. In the national white sugar standard (GB317-2006), white sugar is divided into four grades: refined, premium, first-grade, and second-grade. The sugar content is 99.8%, 99.7%, 99.6%, and 99.5% respectively. Fine sugar has There are pure (highest sugar content, lowest conductivity ash (impurities)), dry (minimum weight loss on drying means the minimum water content), white color (lowest color value (referring to the color of sugar), lowest turbidity), healthier (sulfur content) lowest quantity) and other advantages. Caster sugar is refined by re-dissolving white sugar. It has the advantages of high purity, white color, fine grains, and instant dissolution. It is generally used for brewing beverages, coffee, etc., and is also the main raw material for sugar cube production.
Fine sugar is made from fine-grained white sugar and 2.5% invert syrup. Soft white sugar has a soft texture, white color, luster, high sweetness, and a sucrose content of more than 97%. In our daily life, we mostly use soft white sugar when we cook tomatoes because the soft white sugar melts faster. Most of the applications of soft white sugar in Western pastries can replace fine granulated sugar. However, soft white sugar is difficult to beat egg whites (soft white sugar contains a certain amount of moisture), which requires special attention.
Single crystal rock sugar, also known as single crystal rock sugar, is made by purifying and dissolving granulated sugar and crystallizing it, in the shape of single crystal (The various ions or atoms that make up the entire crystal are all arranged in a certain direction and order, which is called a single crystal. If multiple single crystals are chaotically combined together, there will be clear boundaries between crystals and . Such a crystal is called Polycrystalline ). Single crystal rock sugar is divided into white single crystal rock sugar and yellow single crystal rock sugar according to color.
Yellow rock sugar is made from primary refining of sucrose, while white rock sugar is processed twice after refining, that is, bleached with sulfur dioxide, so it looks very white. White rock sugar has higher edible value than yellow rock sugar and has a higher sweetness. It is generally used in braised dishes. White rock sugar is often used to color dishes.
Rock sugar composed of multiple single crystals chaotically combined together is called polycrystalline rock sugar, also called old-fashioned rock sugar and tower ice.Polycrystalline rock sugar has a cotton thread in the middle and is mostly used for stewing food.
Brown sugar is also called granulated sugar, purple granulated sugar, and brown sugar. It refers to sugar cane finished sugar with honey. The sugar cane is juiced and concentrated to form honeyed sugar. Brown sugar is divided into tablet sugar, brown sugar powder, bowl sugar, etc. according to different crystallized particles. Because it is not highly refined, it contains almost all the ingredients in cane juice. In addition to having the function of sugar, it also contains vitamins and trace elements, such as Iron, zinc, manganese, chromium, etc. have much higher nutritional content than white sugar.
Brown sugar is a red crystal refined from the juice of sugar cane stems. It is a sucrose that has not been highly refined and formed with honey. It is also called brown sugar and purple sugar. Brown sugar is darker in color and has a burnt aroma. Brown sugar contains a large number of nutrients, which have unique effects on skin health and nutrition.
brown sugar QB/T 4567 and brown sugar QB/T In 4561, the difference between brown sugar and brown sugar:
1, the production process of brown sugar is more complicated, the cooking time is longer, the domestication of nutrients takes longer, and the heat is more sufficient;
2, the color of brown sugar is darker than ordinary brown sugar, and sugar cane contains polyphenols substances are easy to color in the environment of Fe ions becomes darker, and polyphenols are beneficial to human health;
3, brown sugar has a burnt aroma, while brown sugar does not have a burnt aroma, and the combination of burnt aroma and cane aroma makes brown sugar a higher grade;
4, Brown sugar execution standards The requirement ratio is higher (brown sugar index requirements are 33% to 150% higher than brown sugar), and high-standard product quality is naturally better.
Yellow granulated sugar is also called golden granulated sugar. It is light yellow in color and has a strong cane flavor. It is mainly used for brewing coffee, boiling sugar water, and making herbal tea. The difference between yellow granulated sugar and white sugar, yellow granulated sugar , is a medicinal sugar that can replenish blood and improve Qi.
Brown sugar is an accessory product of industrial production of white sugar. It is extracted from sugar cane and is honey obtained through industrial production. Beets cannot produce brown sugar or brown sugar, only white sugar or raw sugar. The crystal particles of brown sugar are relatively large, and the crystal faces are very obvious, with colors such as reddish brown, reddish red, greenish brown, yellowish brown, etc., without obvious black spots. It has a strong sweet molasses taste and a burnt bitter taste when eaten. It has more water and reducing sugar. The depth of the color is related to the raw materials, production process, molasses content, etc. The south prefers light-colored brown sugar, while the north prefers it. Dark color. Light-colored brown sugar is of better quality.
Is brown sugar brown sugar? What is the difference between brown sugar and brown sugar?
Most people say that brown sugar is actually a kind of brown sugar. In fact, there are certain differences between brown sugar and brown sugar.
Brown sugar is the remaining accessory after white sugar is extracted in industrial production. The production conditions are more hygienic and the moisture content is relatively low; brown sugar generally refers to sugar made and processed by sugarcane farmers themselves using native methods. A certain amount of lime needs to be added to the process. , and the heat must be controlled well, so it can be used as an introduction to traditional Chinese medicine. Brown sugar is a natural food with a relatively high water content and is generally not easy to store. It can usually be stored for about three months at room temperature.
Borneol sugar is a flaky sugar product made from rock molasses or granulated sugar. It not only maintains the unique sugar cane sweetness of brown sugar, but also maintains the purity and sweetness of rock sugar.
Sugar cube is also called half cube sugar. It is a high-grade sugar product in a semi-square shape (i.e. half of a cube) pressed from fine-grained refined sugar. Sugar cubes have been produced abroad for many years and are often used as coffee companions. There are only a few sugar factories in China that use refined sugar to produce sugar cubes.
The commonly used sugar cubes are Taikoo (founded in Hong Kong in 1884, with a branch factory in Guangzhou) brand, packed in moisture-proof cartons, 100 yuan per box, 454g or 500g.The characteristics of sugar cubes are that they are pure in quality, white and shiny, the sugar cubes have intact edges and corners and are not easily broken, but they dissolve quickly in water and the solution is clear and transparent. Starbucks often uses Taikoo sugar cubes.
Throughout the ages, people’s interpretation and understanding of frosting are different. In ancient China, sugar frost refers to sugar and rock sugar boiled from sugar cane. In the modern West, icing refers to a certain sugar condiment spread on Western pastries. For example: the powdered sugar sprinkled on the strawberry cake is called icing sugar, the biscuits decorated with sugar are called icing biscuits, and the peanuts made with sugar are called icing peanuts. Frosting can be understood as a concept, not specifically referring to a certain sugar raw material.
Liquid syrup is a form of sugar. According to different raw materials, it can be divided into htm produced with sucrose as raw material. l6 whole sucrose syrup and invert syrup (fructose syrup) or liquid starch syrup produced by starch degradation, including maltose syrup , glucose syrup, fructose syrup, fructooligosaccharide syrup , etc.
"QB/T 4093-2010 Liquid Sugar" stipulates the concentration of edible liquid syrups produced with white sugar, soft white sugar and other sucrose as the main ingredients, of which the concentration of whole sucrose syrup is ≥65% and the concentration of inverted syrup is ≥70%;
"GB/T 20885-2007 Glucose Syrup" stipulates that the concentration of glucose syrup is ≥50%;
"GB/T 20882-2007 Fructose Syrup" stipulates that syrup concentration is divided into F42 fructose syrup concentration ≥71% or ≥63%, F55 fructose syrup concentration ≥77%, etc. according to product type.
liquid syrup can generally be stored for 6 to 12 months. Liquid syrup can be obtained by adding water and acid to the sugar and boiling it for a certain time and appropriate temperature, then cooling it. The mooncakes we are most familiar with cannot be made without invert syrup. In addition to mooncakes, liquid syrup can be used in making saqima and various products that replace granulated sugar.
Why must special mooncake syrup be used in the production of mooncakes?
The functions of mooncake special syrup in the process of making mooncakes are: fast coloring, bright and even color, good oil return, excellent moisturizing effect, preventing mooncakes from deforming or cracking, clear patterns during baking, making them soft and delicious, and preventing sand return. produce.
Raw sugar, also known as jaggery or No. 2 sugar, refers to the juice extracted from sugar cane and beet. After simple filtration and clarification, boiling concentration, scouring and crystallization, centrifugal honey separation, it is made. The finished product has a layer of molasses, which is not for direct consumption and is used as raw sugar for reprocessing in refined sugar factories. The sugarcane raw sugar produced after being crushed, dried and ground can be eaten directly. It is a natural green raw sugar. is rich in calcium, iron, magnesium, manganese, zinc and other mineral ingredients. raw sugar can be used as raw material for sugar refinement processing.
Maple syrup is the sap of a sugar maple tree (Acer saccharum) produced in Canada. Sugar maple tree, also known as sugar maple, is a deciduous tree up to 40 meters high. Its diameter can reach 40 to 100cm, and its age can reach 500 years. The trunks of sugar maple trees contain large amounts of starch, which becomes sucrose in the winter. When the weather warms up, the sucrose turns into sweet sap. The sugar made by boiling this sap is maple sugar .
Maple sugar is rich in minerals and organic acids, and has lower calories than sucrose, fructose, corn sugar, etc. However, it contains much higher calcium, magnesium and organic acids than other sugars, and can supplement nutritional deficiencies. Balanced weak constitution. Maple sugar is not as sweet as honey, with a sugar content of about 66% (honey has a sugar content of about 79%-81%, and sugar is as high as 99.4%).
Palm sugar is a brown sugar from the palm tree , also called coconut sugar. Just knock palm trees or cut a hole from the male flower of the palm tree, you can get the juice with high sugar content. After collecting a certain amount, pour it into a large pot, heat, boil and concentrate, and then solidify to get palm sugar. .Palm sugar is raw sugar and tastes similar to caramel, accompanied by a rich plant aroma. Although it is also called coconut sugar , it has no coconut taste at all.
Palm sugar's GI35, sweetness level 50, (100g palm sugar = 400 calories, 100g sucrose = 400,000 calories), palm sugar contains carbohydrates, protein , trace amounts of fat, and is rich in minerals (iron, phosphorus, calcium, etc. ), is a natural brown sugar.
Honey is made from the hydrolysis of sucrose in flower pistils by formic acid in bee saliva. The main ingredients are invert sugar . Contains high amounts of fructose and glucose and tastes very sweet. Since honey is a transparent or translucent viscous body with an aromatic smell, it is generally used in distinctive products in the production of cakes and pastries.
is also called nib sugar or hail sugar. It is a sugar commonly used in Scandinavia. It has a rough and opaque surface and a hard texture that is not easy to dissolve. It is often used in baked pastries and bread. and cookies on. Most pearl sugar is imported from Sweden .
Demerara Sugar is named after its place of origin - Demerara in the Republic of Guyana (located in southern North America). It is an amber brown sugar that is also as crude as possible. The slightly large particles have a crunchy texture, and the incompletely removed molasses gives it a natural molasses flavor. It is particularly popular in the UK and is similar to the brown sugar often used in domestic coffee. Because of its larger size, it is generally used in drinks such as coffee or tea, and can also be used as an ingredient in baked products such as scones and muffins. Oatmeal for breakfast with some Demerara Sugar and fresh fruit is also a good choice.
Maltose is also called sugar thin and maltose. is a sugar extracted from the buds of cereals and seeds, especially malt has the highest content. Traditional maltose is made from wheat and glutinous rice. It is a light brown translucent thick liquid that is sweet and delicious (not as sweet as white sugar) and rich in nutrients. Maltose is the disaccharide of glucose + glucose. This is the type of sugar used by sugar-crackers .
The role of maltose in the pastry making process:
a. Improve the internal structure of the pastry, making the pastry softer, puffier and more delicious.
b. When making syrup such as Sachima, nougat , toffee , etc., adding maltose can improve the quality of the syrup, prevent the syrup from being sandy, and make the finished product clearer and better in texture.
c. Increases the flavor of pastries, reduces the sweetness of sugar, and makes the taste softer (the sweetness of maltose is only one-third of that of white sugar. For example, when making Sachima, the same amount is boiled with white sugar. Syrup, much sweeter than syrup boiled with maltose).
d. Pastries using maltose are easier to bake with beautiful colors.
. Lactose
Lactose is a disaccharide composed of glucose + galactose. Lactose is found in milk and milk products of humans and mammals. In nature, lactose is found only in the milk of mammals. The lactose content in milk is generally 4.5-5.0%, with an average of 4.8%.
(3) polysaccharide (polysaccharide)
polysaccharide is a sugar chain composed of glycosidic bonds , and is a polymeric sugar polymer carbohydrate composed of at least more than 10 monosaccharides. Polysaccharides composed of the same monosaccharides are called homopolysaccharides, such as starch, cellulose and glycogen; polysaccharides composed of different monosaccharides are called heteropolysaccharides , such as gum arabic is composed of pentose and galactose, etc. composition.
. Starch
The main component of potatoes, yams, etc. is starch. Starch is a polysaccharide polymerized by glucose molecules and is a high molecular carbohydrate. starch can be digested and will stimulate blood sugar to rise, leading to obesity.
vegetables contain a large amount of cellulose, which is the main structural component of vegetable cell walls and is also a polysaccharide. Some ruminants can use microorganisms in their digestive tracts to digest cellulose and produce glucose for both themselves and the microorganisms to use. Most animals (including humans) cannot digest fiber, and has no effect on blood sugar. Vegetables contain a lot of fiber, which can provide you with a feeling of fullness without making you fat. Foods containing fiber are necessary and beneficial to health. The picture below shows spinach leaf fiber.
Glycogen (glycogen) (C₂₄H₄₂O₂₁) is a kind of animal starch, also known as glycogen or glycogen. It is a branched polysaccharide formed by combining glucose. Its glycosidic chain is α-type. It is the reserve polysaccharide of animals. Mammalian glycogen is mainly found in skeletal muscle (accounting for approximately 2/3 of the glycogen in the entire body) and liver (accounting for approximately 1/3).
(4) Natural sugar substitute (Sugar substitute)
Natural sugar substitute is a naturally occurring substance in nature. It has the sweetness of sugar but does not contain sugar ( white sugar, granulated sugar, sucrose, glucose, etc. ) and has very low calories. This type of sugar substitute is what we usually call sugar alcohols.
. Stevia
Stevia is a perennial herbaceous plant of the Compositae family. Its leaves contain 6-12% of inulin. The high-quality product is in the form of white powder. It is a low-calorie, high-intensity natural sweetener that is used in food and One of the raw materials for the pharmaceutical industry. Native to the virgin forests of Paraguay and Brazil. my country introduced it from Japan in 1977, and now it is introduced and cultivated in most areas such as Beijing, Anhui, Hebei, Shandong, Shaanxi, Jiangsu, Gansu, Xinjiang, and Yunnan. In 1985, the Chinese Ministry of Health approved stevia glycosides as natural sweeteners for unlimited use.
Inulin is a reserve polysaccharide in plants, mainly derived from plants, including 11 families including Asteraceae, Campanulaceae, Gentianaceae, and Liliaceae and Gramineae in monocotyledonous plants. Jerusalem artichokes, chicory tubers, geranium peony (Dahlia) roots, and thistle roots are all rich in inulin, among which Jerusalem artichokes have the highest inulin content.
Inulin is another form of energy storage in plants besides starch. It is an ideal functional food ingredient and a good raw material for the production of fructooligosaccharides, polyfructose, high fructose syrup, crystallized fructose and other products.
The fruits and leaves of Luo Han Guo both contain Luo Han Guo triterpene saponins. Luo Han Guo saponin, as the main component of Luo Han Guo sweetener, is a sweet triterpene glucoside, and its aglycone is a triterpene alcohol.
Mogroside V is the main sweetening component. It is non-toxic, low in calories, high in sweetness and has good thermal stability. It is one of the substances developed as a natural sweetener.
Erythritol is a filling sweetener, a four-carbon sugar alcohol with a molecular formula of C4H10O4. Erythritol is widely found in nature, such as fungi, mushrooms, lichens, melons, grapes, and pears. It can also be detected in small amounts in animal eye lenses, plasma, fetal fluids, semen, and urine, and in fermented foods. Small amounts are also present in wine, beer, soy sauce, and Japanese sake. It can be produced from glucose fermentation. It is a white crystalline powder with a refreshing sweet taste, not easily hygroscopic, stable at high temperatures, stable in a wide pH range, and has a mild cooling sensation when dissolved in the mouth. It is suitable for a variety of foods. Many freshly made cakes use erythritol.
Xylitol is a white crystal or crystalline powder, which is easily soluble in water, slightly soluble in ethanol and methanol, with a melting point of 92~96°C and a boiling point of 216°C. The pH of 10% aqueous solution is 5.0~7.0. Xylitol is as sweet as sucrose. Without explanation, it is difficult to tell which is xylitol and which is sucrose.
Xylitol can absorb a large amount of heat when dissolved in water. When we usually eat solid xylitol, it will produce a pleasant cooling sensation in the mouth.
Xylitol metabolism is not regulated by insulin and is completely metabolized in the human body. It has a caloric value of 10kJ/g and can be used as a thermal energy source for diabetics.
In Western pastries, we often use xylitol instead of white sugar, and the Western pastries produced are specially eaten by people with diabetes.
. Maltitol
Maltitol is a sweetener with low calories, high sweetness and good safety. Maltitol is obtained by hydrogenating maltose, so it is also called hydrogenated maltose . One is a colorless crystalline product, the other is a colorless viscous liquid, and the other is maltitol powder. Maltitol is a colorless and transparent crystal, easily soluble in water and insoluble in methanol and ethanol. The sweetness of maltitol is 0.9 times that of sucrose. Its taste is pure and close to sucrose, but it is not digested. It is a calorie-free food sweetener, especially suitable for patients with diabetes and obesity.
(5) Artificial sugar substitutes
Another type of sugar substitute products does not exist in nature, but needs to be artificially synthesized and does not produce calories after consumption. It is called "artificial sweetener", also It's artificial sugar substitute. The supply of artificial sugar substitutes is stable, the price is low and the sweetness is high, and it is deeply loved by the food processing industry. Commonly used artificial sugar substitutes include sucralose, aspartame, acesulfame potassium, saccharin, cyclamate, etc.
. Sucralose
Sucralose is the only functional sweetener using sucrose as raw material. It is a new sweetener jointly developed and patented by the British company Tate & Lyle and the University of London in 1976. Sucralose has high sweetness (600 times that of sucrose), is incompetent, has pure sweetness, and is highly safe. It is one of the best functional sweeteners at present. The FDA approved sucralose in 1988 for use in foods such as beverages, chewing gum, frozen desserts, juices and jellies.
Those born in the 1970s and 1980s may still have memories. In the 1980s and 1990s, saccharin was used to make soda. Saccharin is a white powder similar to MSG, easily soluble in water, 300 times sweeter than sucrose, and has a bitter taste after consumption. It is said to be an artificial sweetener discovered in 1879.
More than 80 countries in the world, including China and the United States, have approved the use of saccharin. The U.S. Food and Drug Administration (FDA) recommends an acceptable daily intake of no more than 500 mg per day for children and no more than 1,000 mg per day for adults.
cyclamate, also called cyclamate, is a commonly used food additive and synthetic sweetener. Its chemical name is: sodium cyclamate . The sweetness of cyclamate is 30 to 40 times that of sucrose. It is a white crystal or white crystal powder, odorless, sweet, easily soluble in water, difficult to dissolve in ethanol, and insoluble in chloroform and ether. Discovered in 1937, it was widely used from 1950 to 1970. Some studies have found that although sweetener is not carcinogenic, it may be a cancer promoter. The United States banned it in August 1970. The United Nations International Health Organization (WHO) and the European Union consider it a safe food additive. . More than 40 countries in the world have approved its use. The allowed daily intake is 11 mg per kilogram of body weight.
Aspartame methyl ester, commonly known as aspartame, is a white powder. It has the characteristics of low calories, high sweetness, not easy to deliquesce, and does not cause dental caries. It can be consumed by patients with diabetes.It is a natural functional oligosaccharide that can be added to beverages, pharmaceutical products or sugar-free chewing gum as a sugar substitute.
Acesulfame potassium is a chemical food additive with extremely sweet taste (130 times sweeter than sucrose). It is similar to saccharin (it has a bitter taste at high concentrations). It is easily soluble in water and increases the sweetness of food. , has no nutrition, good taste, no calories, is not metabolized or absorbed in the human body (an ideal sweetener for middle-aged and elderly people, obese patients, and diabetic patients), and has good stability to heat and acid. It is the current world Fourth generation synthetic sweeteners. Acesulfame potassium is the best sweetener for the production of soft drinks. It can also be used in baked products, solid beverages, candies, jams, chewing gum, instant coffee, dairy products, jelly, puddings and table sweeteners.
2. 3 things to know about sugar
·Glycemic index (GI value)
The glycemic index refers to the speed at which the sugar in a certain food raises your blood sugar. The higher the glycemic index, the worse it is for the human body.
Most people think that the sweetness of sugar is the feeling experienced by the taste, but this is actually wrong. Highly sweet sugar does not necessarily feel very sweet. Different types of sugar have different sweetness levels. Generally, the sweetness of sucrose is set as 1, the sweetness of glucose is set as 0.75, and the sweetness of , stevia and is set as 200-300. The sweetness of other sugars is relative to the sweetness of sucrose.
Anything without "sugar" in the name is not necessarily sugar, such as sugar cane juice, honey, fruit juice, etc.
The ones with "sugar" in their names are not necessarily sugars, such as polydextrose, fructooligosaccharides, mannose oligosaccharides, etc. They are all fibers.
types | GI value | Sweetness | Calories (calories) | Remarks Description |
white sugar | 5 | 1 | Duoconggan Extracted from cane and beets, it has a neutral taste, is easily soluble in water, and is cheap. You can buy it anywhere. | |
Brown sugar | 0.95 | Brown sugar = white sugar + molasses (Molasses), containing impurities and very small amounts of trace elements. | ||
Molasses, syrup (brown sugar) | GI: 60 | 0.8 | Not suitable for diabetics | |
Maple syrup | GI: 54 | 1 | Not suitable for diabetes | |
Coconut Palm Sugar | GI: 35-50 | 1 | Not suitable for diabetics | |
maltose | GI: 105 | 0.3 | Not suitable for diabetics | |
Trehalose | GI: 70 | 0.45 | Not suitable for diabetics | |
stevia | GI: 0, | suitable for diabetics | ||
inulin | GI: 0, | .1 |
Suitable for diabetics
Luo Han Guo
GI: 0
kcal/1g
Suitable for diabetics
Erythritol
GI: 1
.65
.2kcal/1g
Suitable for diabetics
Xylitol
GI :12
Suitable for diabetics
maltitol
GI: 35
.9
People with diabetes can choose
sorbitol
GI:4
.55
It is not recommended to consume sugar substitutes
Aspartame
GI: 0
It is not recommended to consume sugar substitute
acesulfame potassium
GI: 0
It is not recommended to consume sugar substitute
saccharin
GI: 0
kcal/1g
is very controversial and is not recommended for consumption
cyclamate
GI: 0
kcal/1g
is very controversial and is not recommended for consumption
Trimeric sucrose
GI: 0
00
kcal/1g
is very controversial and is not recommended for consumption.
3. Performance of sugar
Sugar raw materials have solubility, permeability and crystallinity.
． Solubility
Solubility, also known as solubility, means that sugars have strong water absorption and are easily dissolved in water.The solubility of sugars is generally expressed in terms of solubility. Different types of sugars have different solubility, with fructose having the highest solubility, followed by sucrose and glucose. The solubility of sugar increases with increasing temperature.
Permeability refers to the ability of sugar molecules to easily penetrate into the middle of protein molecules or other substances after absorbing water, and squeeze out the absorbed water to form free water. The permeability of sugar increases as the concentration of the sugar solution increases.
Crystallinity refers to the characteristic of sugar that in a highly concentrated sugar aqueous solution, the dissolved sugar molecules will recrystallize again. Sucrose is very easy to crystallize. In order to prevent sugar products from crystallizing, an appropriate amount of acidic substances can be added. Because part of the sucrose can be converted into monosaccharides under the action of acid, the monosaccharides have the effect of preventing sucrose from crystallizing.
4. The role of sugar
. Increase the sweetness of products and improve nutritional value
Sugar has the function of increasing sweetness in Western pastry products. Different types of candies have different sweetness levels. For example, if the sweetness of sucrose is 100, fructose is 173. , glucose is 74, and maltose is 32. The nutritional value of sugar in Western pastries lies in its caloric value. For example, 100 grams of sugar can produce 1673.6 kilojoules of heat in the human body.
Sucrose has the property of producing caramel above 170°C. Therefore, products added with sugar tend to produce golden or yellowish brown. In addition, sugar and sugar reproducts (such as powdered sugar) also play an important role in the surface decoration of finished snacks.
Sugar has permeability. Adding sugar to the dough not only absorbs free water in the dough, but also easily penetrates into the protein molecules after absorbing water, reducing the water in the gluten protein and reducing gluten. The degree of formation is reduced and the elasticity of the dough is weakened. Approximately for every 1% increase in sugar content, the water absorption rate of flour decreases by about 0.6%. Therefore, sugar can adjust the gluten strength and control the properties of the dough.
Sugar can be used as a nutrient for the yeast in the fermented dough, promote the growth and reproduction of the yeast, produce a large amount of carbon dioxide gas, and make the product swell and loose. The amount of sugar added has an impact on the fermentation speed of the dough. Within a certain range, the amount of sugar added will be fast, and vice versa.
For products with a certain sugar concentration (such as various jams, etc.), due to the permeability of sugar, microorganisms are dehydrated, cell plasmolysis occurs, and physiological drying occurs, which inhibits the growth and development of microorganisms and can Reduce the spoilage of sugar products caused by microorganisms. Therefore, products with high sugar content and low water content have a long shelf life.
5. Quality Inspection
1, White Sugar
High-quality white sugar is white and bright in color, with neat, uniform, solid grains, no moisture and impurities, and a relatively low reducing sugar content. When dissolved in clean water, it is clear, transparent, and has no peculiar smell.
2. Soft white sugar
High-quality soft white sugar is white in color, with fine grains, soft texture, easily soluble in water, and has no impurities or odor.
3. Honey
High-quality honey is light yellow in color, translucent and viscous liquid, sweet in taste, without sour taste, alcoholic smell or other odors.
4. Malt sugar
High-quality malt sugar is a light brown translucent viscous liquid with no sour or other odor, clean and free of impurities.
5. Starch syrup
High-quality starch syrup is colorless or slightly yellow, transparent, free of impurities and odorless.
6. Storage
Sugar is easily affected by the outside temperature, especially the white sugar and soft white sugar commonly used in Western pastries, which are prone to melting, shrinkage and agglomeration during storage.
The hygroscopic dissolution of sugar means that sugar is stored in an environment with high humidity. Sugar can absorb moisture in the air, causing the sugar to melt. The hygroscopicity of sugar is closely related to the amount of reducing sugar and ash contained in the sugar.
The dry shrinkage and agglomeration of sugar refers to another change of sugar after it gets damp. That is, when sugar becomes damp and stored in a dry environment, the surface water will be lost and the sugar will recrystallize.This phenomenon in sugar causes loose sugar particles to stick together to form a hard lump of sugar.
In order to prevent sucrose from absorbing moisture, melting, shrinking and agglomerating during storage, sucrose should be stored in a dry, ventilated and odor-free place, and attention should be paid to the temperature, humidity and cleanliness of the storage environment. At the same time, it is necessary to prevent flies, rats, dust, and odors. If the candy is in the container, it should be covered or used with moisture-proof paper, plastic sheeting, etc. to prevent the intrusion of external moisture. In addition, keep the powdered sugar in an environment with heavy pressure or large temperature difference. Honey, maltose, and starch syrup must be kept sealed to prevent contamination.
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Fanmulai Baking Tutorial 8. Main raw materials for Western pastries 4. Eggs
Friends, you also know what kind of sugar we have not mentioned. Do you have any problems with the use of sugar in Western pastry making? Welcome to leave a message in the comment area for discussion.
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