2. Carbohydrates I
Chapter Objectives
Identify the many types of sugar.
Understand sugar properties and apply these to food prepar ation.
Discuss the basics of candy cookery.
Identify the many types of sugar substitutes.
Physical and Chemical Properties:
Types of Sugar
Sugar cane: Harvested by chopping stems and leaving the roots. The sweet juic e is removed, filtered, and thickened by heating and evaporation. The final raw s ugar is soft brown sugar. Refining is necessary to get the white crystals.
Sugar beet: The beets are washed and sliced into thin chips. This increases the surface area, making it easier for sugar extraction. The beets are mixed with hot water and the sugary juice diffused.
Physical and Chemical Properties
Sugars are simple carbohydrates consisting of either one basi c sugar unit or a few small units linked together. Carbon (C), h ydrogen (H), and oxygen (O) are the elements that comprise c arbohydrates.
Monosaccharides: Composed of one basic unit Disaccharides: Composed of two basic units
Oligosaccharides: Containing 10 or fewer monosaccharide un its
Polysaccharides: Composed of many basic units
