Carbohydrates

Properties of Sugars

100

When this happens, they produce CO2 and alcohol

Fermentaion

200

Important in candy making, acid + heat + water causes the break down of sucrose into what?

Invert Sugar

300

This enzyme, also known as invertase, is used in the candy industry to hydrolyze sucrose, creating soft, semifluid centers in treats like chocolate-coated cherries

Sucrase/Invertase

400

This type of sugar, consisting of single sugar molecules, remains stable in acidic conditions but decomposes in alkaline solutions, often resulting in a brown coloration

Monosaccharides

500

This type of solution holds more solute than typically soluble at a certain temperature, is heated to dissolve all the sugar, and is then cooled, making it very unstable and prone to crystallization.

Supersaturated

Simple Sugars

100

Provides sweetness rather than thickening capacity

Monosaccharides

200

The main blood sugar

glucose

300

building block of milk sugar other than glucose

galactose

400

Seldom used in pure form because it causes:excessive stickiness (in candies) & over browning (in baked goods)

Fructose

500

2 monosaccharides can join together to create a disaccharide, releasing what?

Water

Candy

100

treats like fondant, fudge, penuche, and divinity

Crystalline candy

200

These candies are often chewy or hard/brittle

Non-crystalline candy

300

Penuche crystallizes less rapidly than fudge due to the use of ?

brown sugar

400

Amorphous candies a.k.a.

Non-crystalline candies

500

Ingredients that control crystallization to form small, fine crystals

interfering agents

Complex Carbs

100

what is starch partially broken up by enzymes, acid or heat

Dextrins

200

•Animal starch (found in animal tissue)/storage of glucose in liver

glycogen

300

Undigestible – undergo partial or complete fermentation

plant fiber/ooligosaccharides

400

branched chain of starch

amylopectin

500

Responsible for Gelling characteristics to cooked and cooled starch

amylose

Functional Properties of Starch

100

Heat breaks hydrogen bonds in the starch, water moves into granule (swells), some amylose moves out into water - this happens during what stage?

Gelatinization

200

To freshen slightly stale bread, you should do this?

Heat

300

this ingredient raises gelatinization temperature & Reduces viscosity and gel strength & competes for water

Sugar

400

Reassociation of starch molecules (amylose) to a crystalline state and is reversible by heating

Retrogradation

500

Free amylose molecules bond as the solution cools, trap amylopectin and water

Gelation