1 / 10

SIMPLE CARBOHYDRATES

SIMPLE CARBOHYDRATES. 6 FUNCTIONS of Simple Carbohydrates. Sweeteners Preservatives Tenderizers Crystallizing Agents Caramelizing Agents Fermenting Agents. 1. 4. CRYSTALLIZING AGENT. SWEETENER. 2. 5. FUNCTIONS OF SIMPLE CARBOHYDRATES. CARMELIZING AGENT. PRESERVATIVE. 3. 6.

anka
Télécharger la présentation

SIMPLE CARBOHYDRATES

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. SIMPLECARBOHYDRATES

  2. 6 FUNCTIONS ofSimple Carbohydrates • Sweeteners • Preservatives • Tenderizers • Crystallizing Agents • Caramelizing Agents • Fermenting Agents

  3. 1. 4. CRYSTALLIZING AGENT SWEETENER 2. 5. FUNCTIONS OF SIMPLE CARBOHYDRATES CARMELIZING AGENT PRESERVATIVE 3. 6. FERMENTING AGENT TENDERIZER

  4. Carbohydrates as Sweeteners • Ability to sweeten is a major function in most foods. • The sweeter the sugar is, the simpler the structure of the molecule is. “Just a spoonful of sugar helps the medicine go downIn a most delightful way”

  5. Carbohydrates as Preservatives • Helps prevent food spoilage of fruit jellies and preserves • Helps products such as cakes remain moist.

  6. Carbohydrates as Tenderizers • Sugar added to dough makes the product tender Example: Cakes, pastries & doughnuts are more tender than Italian bread which contains no sugar • Absorbs water • Inhibits flour gluten development

  7. Carbohydrates as Crystallizing Agents • In candies, sugar crystallizes. This function is linked to solubility. • Candy makers know the optimum temperature for making each type of candy. • Usually, the finer the sugar crystals are, the higher the quality of the candy.

  8. Carbohydrates as Caramelizing Agents • Caramelization is the process of removal of water from a sugar (such as sucrose or glucose). • When sugar is subjected to high or prolonged heat, it changes into a brown liquid.

  9. Carbohydrates as Fermenting Agents • Plays a major role in the fermentation process in the production of yeast breads, beers and wines. • Sugar acts a food supply for microorganisms such as yeast.

  10. RESOURCES Principles of Food Science, Glencoe, 2007. Janet Ward. Chapter 8, pages 179-184. http://www.food-info.net/uk/colour/caramel.htmhttp://www.sugar.org/images/docs/natural-sweetness.pdf

More Related