Module 3.1 Sugar and Sugar Cookery.pdf

22/09/2020 FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman...

22/09/2020 FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman Module 3 Airon Andrew D. Bonifacio, RND 1st Semester AY 2020-2021 1 FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman Module 3.1 Sugar and Sugar Cookery 2 Module 3.1.1 What is sugar? (definition, sources, & classification) FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 3 1  22/09/2020 What is Sugar? organic compounds = “harvested from living things” → carbon-containing compounds “hydrates of carbon” or Carbohydrates or Saccharides (from the Greek word σάκχαρον (sákkharon) which means sugar) H20 (water) + C (carbon) = Cm( H20)n 1 or 2 basic units are referred to as simple sugars or mono- or di-saccharides function mainly as nutritive and natural sweeteners This Photo by Unknown Author is licensed under CC BY-SA FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 4 (Brown, 2011) 5 CHO Classification Based on Number of Sugar Units UNIT EXAMPLES monosaccharides 1 glucose, galactose, fructose disaccharides 2 sucrose, lactose, maltose oligosaccharides 3-10 FOS, stachyose polysaccharides > 10 starch, glycogen, cellulose FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 6 2  22/09/2020 Monosaccharides FRUCTOSE GLUCOSE GALACTOSE A.k.a. fruit sugar or levulose Most common hexose in food Component of lactose & Source: fruits, honey Major sugar in blood pectin (gel of jellies) Disaccharides (Brown, 2011) SUCROSE (glu + fru) LACTOSE (gal + glu) MALTOSE (glu +glu) Table sugar Animal source Digestion of starch 7 This Photo by Unknown Author is licensed under CC BY-SA Sources of Sugars plant sources (seeds, roots, stem, & fruit): cereals: rice, wheat, rye, barley, & corn legumes: beans, peas, & lentils most fruits some vegetables: carrots, potatoes, & beets sugar cane & sugar beets → table sugar flower nectar → honey maple tree → maple syrup This Photo by Unknown Author is licensed under CC BY-SA FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 8 Sources of Sugars This Photo by Unknown Author is licensed under CC BY-SA animal sources: milk (lactose) sugar as glycogen (in muscles) but is converted to lactic acid after slaughter common forms: 1) crystalline 2) syrup This Photo by Unknown Author is licensed under CC BY-SA This Photo by Unknown Author is licensed under CC BY FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 9 3  22/09/2020 Illustration by Gina Haase. https://www.rumreader.com/wp- content/uploads/2018/10/Sugar-Mill-Process-1.jpg 10 Common Forms: Crystalline 1) unrefined sugar – least processed, produced using “open pan” process, half as sweet as white sugar raw brown or muscovado – Portuguese ”açúcar mascavado” or “sugar of the lowest quality” panutsa – Spanish “panocha” or coarse grade of brown Mexican sugar 2) brown sugar – combination of 88% sucrose, molasses (flavor), and invert sugar (softener) 3) raw sugar – less processed, have 3-6% molasses (by-product of evaporation process) washed sugar (segunda mano), raw cane sugar, & natural cane sugar This Photo by Unknown Author is licensed under CC BY-SA https://www.rumreader.com/sugar-a-practical-guide/ https://www.tagaloglang.com/panutsa/ FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 11 Illustration by Gina Haase https://www.rumreader.com/wp- content/uploads/2018/10/Sugar-Refinery-Process.jpg 12 4  22/09/2020 Common Forms: Crystalline 4) white sugar – pure sucrose, highly processed (concentrate, washed, & filtered) sanding sugar – large-grained used in baking (doesn’t dissolve or melt easily) refined, granulated, & table sugar – medium size grains confectioner’s, powdered, or icing sugar – finely pulverized w/ 3-5% starch to prevent caking https://www.rumreader.com/sugar-a-practical-guide/ This Photo by Unknown Author is licensed under CC BY FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 13 (Brown, 2011) 14 Common Forms: Syrups 1) corn or glucose syrup (30:32:18 dex:mal:glu 75-80% sugar) from hydrolysis of corn or wheat starch prevents crystal formation in foods (softener in baking, sweetener in frozen desserts) 2) high-fructose corn syrup or HFCS (40:50 fru:glu ~90% sugar) addition of various enzymes to breakdown cornstarch used in sodas, confectionaries, frozen desserts, jams/jellies/preserves, & other processed foods https://www.starch.eu/wp-content/uploads/2017/06/5247.055_starch_eu-fiche-glucose-syrup-web-C.pdf FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman This Photo by Unknown Author is licensed under CC BY-NC-ND 15 5  22/09/2020 Common Forms: Syrups This Photo by Unknown Author is licensed under CC BY 3) honey (35:40:5:20 glu:fru:suc:H20 ~80% sugar) enzymatic breakdown of nectar from flowers, high in anti-oxidants store in cool dry place, crystallization is normal (warm to soften) substitution: 1 honey (+½ tsp baking soda -¼ cup H2O) = 1 ¼ sugar 4) maple syrup (≥65.5% sugar) boiled and filtered sap from maple tree (North America), has decent amount of anti-oxidants poured over pancakes and waffles 5) molasses (≤75% water & ≤ 5% mineral ash) by-product of sugar production used in making rum, baking, curing/glazing meats, candies, & mixing drinks https://pubmed.ncbi.nlm.nih.gov/12358452/ https://www.healthline.com/nutrition/maple-syrup#nutrition FN 102 Principles of Food Preparation This Photo by Unknown Author is licensed under CC BY-SA Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 16 Module 3.1.2 How do we use sugar in cooking & baking? (properties & functions in food preparation) FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 17 Properties of Sugar 1) Solubility & Sweetness 2) Hygroscopicity 3) Crystallization 4) Browning 5) Colligative Properties 6) Creaming 7) Inversion 8) Fermentation This Photo by Unknown Author is licensed under CC BY-SA FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 18 6  22/09/2020 1) Solubility & Sweetness how sugar is dissolved in a solvent (e.g. water) affected by: type of sugar (Fru>Suc>Glu >Mal>Lac) amount of sugar in the solution temperature (↑ temp = ↑ solubility/sweetness) amount of agitation (↑ agt = ↑ solubility) affects: mouthfeel & texture of foods & beverages (ability to crystalize, ↑ solubility = ↓ crystal forma on) ↑ satura on = ↑ boiling point of H2O pH or acidity (presence may ↓ sourness) FN 102 Principles of Food Preparation (Brown, 2011) Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 19 2) Hygroscopicity ability to attract and hold water related to solubility (F>S>G>M>L) affects moistness & texture of food by keeping moisture as well as preventing crystal formation ↑ Hyg = easier to lump & cake (store in dry & sealed container) This Photo by Unknown Author is licensed under CC BY-SA FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 20 3) Crystallization factors affecting crystallization: ↑ solubility = ↓crystal forma on (FruLac! 2) cooking temperature & sugar concentration This Photo by Unknown Author is licensed under CC BY-SA ↑ temp = ↑ concentra on (supersatura on) = ↑ hardness ↓ temp = ↑ water = ↑ so /s cky slow cooking should allow more inversion of sugars over heating can cause color & flavor changes FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 51 17  22/09/2020 Factors in Candy-making 3) presence of interfering agents (e.g. chocolate, fat, milk, cream, & eggs) – prevent large crystal formation 4) presence of acid (e.g. cream of tartar) – facilitate inversion to prevent crystal formation some inversion = smooth texture extensive = soft candy 5) agitation/manipulation/stirring – prevent aggregate sugar crystal 6) exposure to air/humidity – absorb moisture from air (hygroscopic) 7) cooling – ↑viscosity = slow or prevents crystal forma on FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 52 Types of Candies This Photo by Unknown Author is licensed under CC BY-SA This Photo by Unknown Author is licensed under CC BY-SA CRYSTALLINE (soft, smooth, & creamy) AMORPHOUS crystals too small for detection (without form) e.g. chocolates, creams, fudge, e.g. caramels, toffees, fondants, nougats, & marshmallows hard candies, brittles, & gummies FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 53 CRYSTALLINE AMORPHOUS Suc solutions that forms MANY FINE Suc solutions that does NOT crystals (highly structured) crystallize Characteristics hold shape when cut, bitten easily, no specific form  no crystallization velvety smooth less: e.g. 1 Tbsp corn syrup or 1/6 tsp of more: acidifying ingredients, Glu+Fru Interfering cream of tartar (tartaric acid) mixtures, invert sugar, milk, gelatin, agents egg, starch, pectin, & solid fat Temp & low: 110-116 ⁰C & ~80% sugar high: 118-170 ⁰C & >80-95% sugar Concentration small nuclei (small aggregates of highly viscous = ↑ concen = no sugar molecules as starting points of crystal crystallization Crystallization formation) slow cooling without agitation rapid cooling with agitation to control: formation of sugar concentration, temp, & correct stirring fondant, & fudge (i.e. pastillas) taffy, caramel, brittle, marsh-mallow, Examples hard candy/lollipop, & butterscotch 54 18  22/09/2020 Steps in Candy-making all about controlling crystal formation! 1) Creating a syrup solution 2) Concentrating the solution 3) Cooling/Supersaturation 4) Beating/Crystallization This Photo by Unknown Author is licensed under CC BY-SA FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 55 Step #1: Creating the syrup solution 1 lb sugar per 1 cup water (saturated sol’n) HASTENS INTERFERES Suc + Glu, + Glu & Fru, of corn syrup lactose acid (calamansi, tartaric acid, citric (milk) acid, vinegar, & fruit juice) additional ingredients: either glucose and fructose mixtures hasten or serve as interfering (honey, cane syrup, & invert sugars) agents protein (milk, gelatin, & egg) S carbohydrate (starch, pectin, & dextrin) interfering agents fats (solid fat or oil, & coconut milk) delay the formation S of sucrose crystals FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 56 Step #1: Creating the syrup solution completely dissolve sugar before boiling! ISSUES: undissolved sugar → nucleation sugar crystallization on the sides of pots (seed) nuclei (starting points) where additional crystals can lead to a large sugar mass to prevent premature nucleation: wipe the sides w/ water before boiling This Photo by Unknown Author is licensed under CC BY-SA FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 57 19  22/09/2020 Step #2: Concentrating the solution using heat & evaporation end point is determined through temperature reading (using a candy thermometer) or cold-water test Thermometer tips! calibrate before use (boiling water is 100 ⁰C don’t let thermometer touch bottom of pot clean by immersing in very hot water (don’t put in cold water after use!) This Photo by Unknown Author is licensed under CC BY-SA FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 58 Stage Temp Coldwater Test* Candy Product - 105 ⁰C Forms a syrup that runs off spoon in drops that merge to form a Jelly sheet. Thread 110 ⁰C Forms a syrup that spirals a 2-inch thread when dropped from Syrup spoon. Soft ball 112 ⁰C Forms a ball that easily flattens out between fingers. Fondant, fudge, & panocha Firm ball 118 ⁰C Forms a ball that retains shape when held between fingers. Caramels & nougat Hard ball 121 ⁰C forms a ball that is hard enough to hold its shape, yet plastic Divinity & enough to roll out. marshmallow Soft Crack 132 ⁰C Forms a syrup that separates into threads that are hard & brittle Butterscotch, hard under water, but becomes soft & sticky when removed from candies, & toffee water. Hard Crack 149 ⁰C Forms a syrup that separates into threads that are hard & brittle, Brittle, glace, some but do not stick to fingers. hard candies Light brown 170 ⁰C No cold water test. sugar liquifies & become light brown. Caramel liquid *Remove pot from heat while testing to avoid overcooking. Transfer 1 drop (1/4 tsp) of the syrup solution into a cup or bowl of very cold water. (Brown, 2011) 59 A. __________________ (Labau, 2012) B. __________________ C. __________________ D. __________________ E. __________________ F. __________________ G. __________________ 60 20  22/09/2020 (McWilliams, 2017) 61 Step #2: Concentrating the solution ✗ ISSUE: premature crystal formation – syrup splash (vigorous boiling or stirring when near final temp) → seed crystals cover pot w/ lid → steam will “wash” the sides of the pot manually cleaning the sides of the pot w/ wet pastry brush or cheese cloth This Photo by Unknown Author is licensed under CC BY-SA FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 62 Step #3: Cooling/Supersaturation (CRYSTALLINE) proper degree of supersaturation heating to evap H2O = ↑ ✗ ✓ ✗ concen = ↑ BP = leave solids = ✓ form hard mass achieved by cooling the syrup down to 40-43°C (Brown, 2011) FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 63 21  22/09/2020 Step #3: Cooling/Supersaturation (CRYSTALLINE) very hot solu on → more fluid → crystals move freely & aggregate even with agitation cooled at 45oC w/out crystal formation = supersaturated = viscous, slow moving crystals + agitation to interfere with aggregation Pour to tray. DO NOT scrap or shake! DO NOT stir, agitate, & move thermometer while cooling! https://www.cyberphysics.co.uk/topics/heat/expansion.htm FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 64 Step #4: Beating/Crystallization (CRYSTALLINE) agitation after cooling: constant disruption of crystal aggregation incorporate air causes opaque and light in color (disruption of light transmission by numerous fine crystal aggregates) food coloring & flavoring maybe added This Photo by Unknown Author is licensed under CC BY-NC-ND while kneading use spatula or wooden spoon then hands This Photo by Unknown Author is licensed under CC BY-NC-ND FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 65 ISSUE: Gritty texture (CRYSTALLINE) few/omission of interfering substances (e.g. acid, corn syrup, & butter) premature initiation of crystallization very rapid boiling: too little time for inversion improper beating: too late, too soon REMEMBER! 1) dissolve sugar completely in the solution 2) add all ingredients 3) slowly boil solution (controlled temp, +regular temp reading, & testing) 4) cool immediately without agitation 5) once cooled, agitate → small crystals → smooth consistency FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 66 22  22/09/2020 Step #2: Concentrating the solution (AMORPHOUS) ensure that sugar DOES NOT crystallize ↑ cooking temp (118-170 ⁰C) & rapid evaporation = ↑ concentra on (83-95% sugar) = ↑ viscosity = ↓ molecular movement NOTE: temp reading w/ bubbles → low temp reading → risk of burning +↑ amounts of interfering agents (e.g. corn syrup or tartaric acid) inhibit nuclei formation physically coat crystals ↓ aw = ↓ water for sugar incorporated while cooking FN 102 Principles of Food Preparation This Photo by Unknown Author is licensed under CC BY-SA Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 67 Step #3: Cooling/Supersaturation & Step #4: Beating (AMORPHOUS) ensure that sugar DOES NOT crystallize slow cooling w/out agitation once cooled, agitated (pulled) to incorporate ingredients, flavor, & air brittles cannot be beaten after cooling This Photo by Unknown Author is licensed under CC BY This Photo by Unknown Author is licensed under CC BY-SA FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 68 REVIEW TIME! 1) What is sugar? (definition, sources, & classification) 2) How do we use sugar in cooking & baking? (properties & function in food preparation) 3) Is sugar bad for you? (issues & trends in consumption) 4) What are the alternatives to sugar? (sugar alcohols & artificial sweeteners) 5) How do we use sugar in making candies? (factors & stages in candy-making) FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 69 23  22/09/2020 MAIN REFERENCES Brown, A. (2011). Understanding Food: Principles and Preparation. 4th Edition. Cengage Learning. McWilliams, M. (2017). Foods: Experimental Perspective. Pearson ADDITIONAL REFERENCES FNRI-DOST. (2015). Food security survey. The Philippine Nutrition Facts and Figures 2015. Accessed from http://enutrition.fnri.dost.gov.ph/site/preview.php?xx=%20uploads/2015_FOOD_SECURITY_SURVEY.pdf Freeman, C. R., Zehra, A., Ramirez, V., Wiers, C. E., & Volkow N. D. (2018). Impact of sugar on the body, brain, and behavior. Accessed from https://www.bioscience.org/2018/v23/af/4704/fulltext.htm Gheldof, N., Wang, X. H., & Engeseth, N. J. (2002). Identification and quantification of antioxidant components of honeys from various floral sources. Accessed from https://pubmed.ncbi.nlm.nih.gov/12358452/ Gunnars, K. (2018). Maple syrup: Healthy or unhealthy. Healthline.com. Accessed from https://www.healthline.com/nutrition/maple-syrup#nutrition Haase, G. (2018). Sugar: A practical guide. The Rum Reader. Accessed from https://www.rumreader.com/sugar-a-practical- guide/ Illanes, C.V. (2016) Chapter 3 - Lactose-derived nondigestible oligosaccharides and other high added-value products. Accessed from https://www.sciencedirect.com/science/article/pii/B9780128027240000032 LaBau, E. (2012). The sweet book of candy making. Quarry books. Stanhope, K. L. (2016). Sugar consumption, metabolic disease, and obesity: The state of the controversy. Accessed from https://pubmed.ncbi.nlm.nih.gov/26376619/ Stankiewicz, P. (2019). How to use isomalt for pulled sugar flowers. Institute of Culinary Education. Accessed from https://www.ice.edu/blog/sugar-pulling-with-isomalt Starch Europe. (n.d.). Glucose syrup: The chef’s magnificent ingredient. Accessed from https://www.starch.eu/wp- content/uploads/2017/06/5247.055_starch_eu-fiche-glucose-syrup-web-C.pdf Tagalog Lang. (n.d.) Panotsa, panutsa, panocha? Accessed from https://www.tagaloglang.com/panutsa/ 70 FN 102 Principles of Food Preparation Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman 71 24