10 06, 2015

Sweeteners

Sweeteners What are Sweeteners? Sweeteners are carbohydrates are characterized by their sweet taste. The most common ones in baking are mono and disaccharides. These ingredients are essential components of baked goods. They are added to yeast-leavened products, as well as to chemically-leavened sweet goods like batter cakes and cookies. Although, then they [...]

10 06, 2015

Reducing Sugar

Reducing Sugar What is Reducing Sugar? Reducing sugars aid in browning by reacting with proteins during baking. They are carbohydrates containing a terminal aldehyde or ketone group which can undergo oxidation reactions. By reacting with free amino groups in amino acids, peptides and proteins, reducing sugars can form unique compounds essential for the desirable [...]

10 06, 2015

Glucose

Glucose Also known as dextrose or corn sugar What is Glucose? Glucose and dextrose are the same chemical, alpha-D-glucopyranose, which is a simple sugar. This sugar has a clean pleasant sweet taste, but is not quite as sweet as the table sugar sucrose. It is important in baking for sweetening as well [...]

10 06, 2015

Cellulose Fiber

Cellulose Also known as cellulose fiber What is Cellulose? Cellulose is an insoluble, non-digestible, food ingredient. It is a glucose polymer with varying chain length and is derived from cell walls of plants and some algae. Cellulose is the most abundant organic compound on earth. Cellulose is commonly used in foods and [...]

7 06, 2015

Beta Glucans

Beta glucans are sugars derived from a variety of cereal grains and plants. Beta Glucans Also Known as β-Glucans What are Beta Glucans? Beta glucans are used as a food thickening agent, a source of dietary fiber, emulsifier, and a coating substance.2 They are a soluble fiber found in the [...]

7 06, 2015

Beet Sugar

Beet Sugar Also known as Beta vulgaris What is Beet Sugar? Beet sugar is the sugar by-product extracted from the sugar beet (Beta vulgaris) and is a common sucrose source used in commercial baking, in the form of granulated, powdered, and brown sugars. These varieties are created during processing through adjustments in: [...]

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