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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.

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SIMPLE CARBOHYDRATES

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  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

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