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 [...]

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