Sugar

Sugar is the naturally occurring nutrient that makes food taste
sweet. It is a carbohydrate along with starch. Sugar as a basic food
carbohydrate primarily comes from sugar cane and from sugar beet,
but also appears in fruit, honey, sorghum, sugar maple (in maple
syrup), and from many other sources.

Different Types of Sugar

Sugars vary in their sweetening quality and are available in
the following form-granulated sugar, castor sugar (finer than
granulated and used for baking), icing sugar, preserving sugar
(coarser than granulated and used for jams and jellies), and brown
sugar (for colour and flavour), lactose (milk sugar) cane syrup, maple
syrup, treacle, honey and golden syrup. Substitution of one sugar
(castor, icing) for another in a baking formula, gives allowance for the difference in the sweetening effect.
The most obvious difference between types of sugars used in
the home is colour. When sugar has been extracted from the juice
of the beet or cane plant, a strong tasting black syrup (known as
molasses) remains. When white sugar is made, the molasses are
entirely removed, whereas brown sugars retain varying amounts of
this natural syrup. The more molasses in brown sugar, the stickier
the crystals, the darker the colour and the stronger the flavour.
However, the presence of molasses does not change sugar's
nutritional value.

Uses of Sugar
Sugar is not just a sweetener; it can be used in a number of
different ways:

1) As a preservative: at the right concentration sugar helps
to stop microorganisms growing and so prevents food
spoilage. For example, as in jams and other preserves.
This is why reduced sugar jams spoil much more quickly
than traditional jams.

2) It helps to produce subtle changes in flavour. Sugar
offsets the acidity and sour flavour in many foods such as
mayonnaise, tomato products and tart fruits like
gooseberries and grapefruit.

3) As a bulking agent: sugar gives the characteristic texture
to a variety of foods - including jams, ice cream and
cakes.
 4) To raise the boiling point or lower the freezing point. This
is essential in some recipes, for example making ice cream.
5) To speed up the process of fermentation (by yeast) in
baking. This makes the dough rise, for example, bread
and tea-cakes.

6) It makes cakes light and open-textured when it is beaten
with butter or eggs in a recipe.

7) Low concentration of sugar speeds the effectiveness of
baker’s yeast by providing an immediate, fast cooking
source of nourishment for its growth-thus hastening the
leavening process.

8) The ability of sugar to crystallize, gives a delightful variety
in cookery.

9) Sugar gives puddings, bread, buns and bread rolls a
good flavour and the characteristic golden brown colour,
flavour (caramel) and a tender light and even texture.



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