Transcript Sugar Cane and Sugar Beet pg33

Sugar Cane and Sugar Beet
• Sugar Cane and Sugar Beet are
processed in order to produce
many different kinds of sugarcaster, granulated, dark
brown, soft brown, preserving
sugar, muscovado, icing sugar,
demerara, sugar cubes and
molasses.
Eating too much sugar
• Eating too much sugar leads to
the build up of plaque and
tooth decay. Plaque is a sticky
substance made up of bacteria
which is found on the teeth.
The bacteria breaks down
sugar and produces acid that
destroys the enamel of teeth.
Heating sugar
• When a sugar solution is
heated to a very high
temperature it thickens and
turns brown adding flavour
and colour. This is known as
caramelisation.
• If the solution is overheated it
blackens and produces an
unpleasant taste.
• Dextrinisation takes place
when starch is cooked in a dry
heat such as the grill or oven.
It is broken down to simple
sugar called dextrin.
Functions of sugar
• Sweetens- cakes, biscuits, cooked fruit.
• Adds colour-browning cakes by
caramelisation and dextrinisation.
• Flavour enhancer- tomatoes, baked beans,
canned vegetables
• Aerates-traps air when creamed with fat
• Decorates-sprinkled sugar, butter icing, icing
• Speeds up fermentation-provides food for
the yeast
Alternatives to sugar
• Artificial sweeteners are
low in calories. Manufacturers
often use a mixture of artificial
sweeteners
• Bulk sweeteners are similar
in taste and are used in similar
amounts in recipes.
• Intense sweeteners are
used in small amounts as they
are much sweeter than sugar.