Chapter 7 How Sweet It Is
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Chapter 7 How Sweet it is Table of Contents: Part 1: The Family of Sweeteners ............ 162 Types of Sweeteners ..................................................... 162 White Sugar .................................................................. 162 Brown Sugar ................................................................ 163 Turbinado Sugar .......................................................... 163 Decorative Sugars ........................................................ 163 Honey ............................................................................ 163 Molasses ....................................................................... 163 Dehydrated Honey and Molasses ............................... 163 Corn Syrup ................................................................... 164 Part 2: How to Use Sweeteners ............... 165 The Function of Sweeteners ......................................... 165 Sugar Cooking: Syrups and Sauces ............................ 165 Chapter 7 Making Syrups and Sweet Sauces ............................... 166 Substituting Sugars and Honey .................................. 167 Got a sweet tooth? This chapter is for you. Decorating Cookies with Sugar ................................... 167 Here we will explore the ways we sweeten our Topping Muffins and Quick Breads with Sugar ......... 168 baked goods—from plain granulated sugar Part 3: Recipes: Applying What to honey. Discover the array of sweeteners available, how to substitute one for another, You Learned ........................................... 169 and how they work in baking. You will also Homemade Maple Syrup ............................................. 169 find recipes that rely on these sweeteners. Vanilla Syrup ............................................................... 169 Cinnamon Vanilla Cream Syrup ................................. 169 Sugar is the last of the three cornerstones of Chocolate Syrup ........................................................... 170 baking—flour, butter, and sugar. We’ll look Chocolate Banana Smoothie ........................................ 170 at specialty sugars such as turbinado, other New England Chocolate Sauce .....................................171 sweeteners such as honey, and even dry Supreme Caramel Sauce ...............................................171 molasses and dry honey. Pecan Pancakes with Butter Pecan Syrup .................. 172 Sweeteners do more than just enhance Autum Apple Pancakes with Walnut Caramel Syrup 173 the taste. They can add crunch, work as a Peach Melba on Gingerbread Pancakes...................... 174 decoration, change the structure of cookies Golden California Rasin Bread ....................................175 and cakes, induce browning, and even retard Peanut Butter and Honey Cookies .............................. 176 staling. But let’s dig in and learn about Cranberry Coconut Bars ...............................................177 these sweeteners. Chocolate Peanut Butter Drops ...................................180 Frosted Strawberry Cookies ........................................180 160 161 Chapter 7 How Sweet it is Chapter 7 How Sweet it is Good Food Magazine Month 20XX Month 20XX Good Food Magazine cane or sugar beets. accompanying picture. • Superfine sugar, or caster sugar, is Decorative Sugars simply granulated sugar ground to a finer Part 1 : The Family of Sweeteners texture. Because superfine is composed Decorative sugar, or coarse sugar, is large- of smaller crystals, it will dissolve faster. grained sugar used as a decorative topping for It is used in applications where the sugar cakes and cookies. It is also used to create a Types of Sweeteners Splenda: A Sugar Substitute needs to dissolve with a minimum of “crunch” on the top of cookies. stirring. We like it especially in whipped Sugars are carbohydrates. To the chemist, sugars Since we now offer breads made with Splenda, Decorative sugars come in different sizes and cream and meringues. It is often used refer to a family of compounds with particular a non-caloric substitute for sugar, we thought colors. The white sugar on the plate to the right with butter for creaming since with more molecular structures. Sugars can be classified it was important to look at the safety aspects of is size AA. The red sugar is slightly smaller, a particles, there are more sharp edges into two types: simple sugars (monosaccharides) sugar substitutes. size A. The green sugar is finer yet, a sanding to cut into the butter and create tiny air and complex sugars (disaccharides). Glucose sugar comparable to most of the decorative Splenda is a trade name given to a generic, low pockets. and fructose are monosaccharides. Sucrose, sugars that we see in the stores. The amber- lactose, and maltose are disaccharides. Why is calorie sweetener called sucralose. Sucralose is • Confectioners’ or powdered sugar is colored sugar is turbinado. The turbinado that this important to the baker? Each sugar has a manufactured by altering the molecular structure pulverized granulated sugar with 3 we use is slightly larger than AA. different level of sweetness. For instance, sucrose of everyday granulated sugar. According to the to 5 percent cornstarch added. If you is less sweet than the glucose and fructose Food and Drug Administration and the Joint substitute part of the confectioners’ Honey combination in honey. FAO/WHO Expert Committee on Food Additives, sucralose is safe to consume, even for those who sugar for granulated sugar in a sugar Honey is a derived from the nectar of flowers Sucrose is what we know as granulated sugar, are pregnant. The FDA has specifically accepted cookie recipe, the added cornstarch will and, when commercially produced, heated the sugar found in most recipes. Most of us are it as safe in baking mixes. If you would like more make for a stiffer dough and a cookie to kill any yeasts or bacteria, and filtered familiar with granulated sugar so we will list the detail, we suggest reviewing the FDA’s approval that will hold its shape a little better. to remove foreign substances. Each flower other sugars in relationship to sucrose. paper at http://vm.cfsan.fda.gov/~lrd/tpsucral. Confectioners’ sugar added to baked type adds its own distinctive flavor and the html. meringues will reduce its proclivity to composition of the honey varies slightly Fructose, one of the sugars found in honey, is weep. Because it is so fine, it does not depending on these flower types. When a powerful sweetener. Pure fructose is twice as Most of the sucralose in Splenda (NutraSweet cream with butter or shortening to create substituting honey for sugar, consider three sweet as sucrose, yet has only half the calories. and Aspartame are not made from sucralose) tiny air pockets as granulated or brown factors: honey has a distinctive flavor that Fructose has another endearing quality for passes through the body without being digested sugar does. is imparted to baked goods, honey is 1 1/4 bakers: it is hygroscopic. That is, it attracts so it never reaches the bloodstream. There is times sweeter than sugar—adjust your recipe moisture rather than dehydrates. Because of this, some minimal caloric absorption but it is so low Brown Sugar accordingly, and because it contains fructose honey helps products remain fresh and moist. that the FDA classifies sucralose as a no-calorie Brown sugar is refined sugar with some and glucose, it is hygroscopic and will retard sweetener. staling. Lactose, found in milk, has 85% of the sweetness molasses either left in the sugar from the of sucrose. Whole milk contains less than 8% While sucralose is calorie free, it provides no refining process or added as a syrup. The Molasses lactose by weight therefore a cup of milk does nutritional content. Sucralose should be eaten combination results in a caramel flavor and not contain a great deal of sugar. Adding a cup with good, whole foods that are high in nutrients. enough invert sugar to help keep baked goods Molasses is a by-product of the sugar refining of milk to your recipe may be the equivalent of fresh. Substituting brown sugar for a portion process and can be light or dark depending adding a tablespoon of sugar. We currently offer Sunrise Sugar Free Seven of the granulated sugar in a cookie recipe, adds on the process. Molasses is typically added to Grain Bread, Sunrise Sugar Free Country Oat caramel flavor, increases spread, and creates baked goods for its strong, distinctive flavor. Glucose is about 75% as sweet as sucrose or Bread and Sunrise Sugar Free Whole Wheat a cookie that will stay moist longer. Products Because it contains an invert sugar and is not granulated sugar. Glucose is found in both honey Bread in both machine mixes and traditional baked with brown sugar will brown quicker 99% sucrose as granulated sugar is, it attracts and the molasses-like syrup that is added to mixes. In addition to being lower in calories and than those baked with granulated sugar. moisture and keeps baked goods from drying refined sugar to make brown sugar. carbohydrate, these breads are loaded with whole out. grains, milk, and other natural products to be Turbinado Sugar Glucose, lactose, and fructose caramelize more part of a healthy lifestyle. Dehydrated Honey and easily than sucrose. Because of that, adding Turbinado sugar is an amber-colored sugar honey, milk, or brown sugar to a recipe will White Sugars manufactured into course crystals. It has a Molasses create a browner product than will sucrose alone. little of the caramel