12 06, 2015

High Fructose Corn Syrup

High Fructose Corn Syrup Also known as glucose-fructose syrup or high fructose maize syrup What is High Fructose Corn Syrup? High fructose corn syrup (HFCS) is a versatile alternative sweetener to sucrose. It is a product of hydrolyzed corn starch and is made up of glucose and fructose units in different ratios.1,2 [...]

12 06, 2015

Sugar

Sugar Also Known as Sucrose What is Sugar? Sugars are nutritive carbohydrates used by the baking industry to add sweetness, flavor, fermentable solids. They perform key functions in doughs and batters that improve the overall quality of the finished products. Sugar has traditionally meant table sugar or sucrose. The U.S. definition of [...]

11 06, 2015

Granulated Sugar

Granulated sugar functions as a sweetener and as a tenderizer in baked goods. Granulated Sugar Also Known as Sucrose, Beet sugar, or Cane sugar What is Granulated Sugar? Granulated sugar is the very sweet, tiny granule-shaped product of processed, crystallized, and dried sugar. Also more technically referred to as Sucrose. [...]

10 06, 2015

Caramelization

Caramelization What is Caramelization? Caramelization is a complex group of reactions that take place when sugars, either dry or in concentrated aqueous solutions, are subjected to high temperatures to form unique brown colors and flavors in baked products and other food systems. Similar to Maillard reactions, caramelization is a distinct non-enzymatic browning [...]

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

Artificial Sweeteners

Artificial sweeteners are a synthetic, non-caloric sugar substitute. Artificial Sweeteners What are Artificial Sweeteners? Sugar substitutes recreate the effects of sugar in taste but usually have less food energy. The substitutes that are synthetically made are called artificial sweeteners. Origin Non-Nutritive Sweeteners: Saccharine was developed in the late 1870’s on [...]

10 06, 2015

Agave

Agave nectar is an alternative sweetener to sugar or honey, with vegan and low-glycemic characteristics. Agave What is Agave? Agave nectar (or agave syrup) is a natural sweetener generally used as a sugar substitute in baking or cooking. It is obtained from several different species of the agave plant and [...]

9 06, 2015

Molasses

Molasses Also known as blackstrap or cane molasses What is Molasses? Molasses is a general term used for the concentrated juice obtained from sugarcane and sugar beet after the removal of sucrose. The result is a heavy, dark-colored and viscous liquid. Some common uses in baked goods include cookies, biscuits and breads.1 [...]

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