Types of sugar and it's role in Baking

1. SUGAR

2. OBJECTIVES
• Determine the source of sugar and it’s role in baking
• Describe the different types of sugar
• Identify the different types of sugar

3. CONTENTS
• Sources
• Types of sugar
• Role in baking

4. WHAT IS SUGAR?
• Sugar is the generic name for sweet-tasting, soluble
carbohydrates, many of which are used in food.
• Simple sugars, also called monosaccharides, include
glucose, fructose, and galactose

5. SOURCES OF SUGAR
• Sugar are found in the tissues of most plants. Honey and
fruit are abundant natural sources of simple sugars
• Sucrose is especially concentrated in sugarcane and sugar
beet, making them ideal for efficient commercial
extraction to make refined sugar

6. TYPES OF SUGAR
• White sugar
White sugar is the crystallized sucrose extracted from
either sugarcane or sugar beets
- Powdered sugar- Powdered sugar, also called
confectioners’ sugar, 10X sugar or icing . sugar, is a finely
ground sugar produced by milling granulated sugar into a
powdered state
-Caster sugar- is a term used for fine granulated sugar. It
adds more volume to baked goods, and gives them a
lighter texture

7. - Granulated White Sugar – Granulated sugar is also
sometimes known as white sugar, or “regular” sugar.
Granulated sugar has had all of the naturally present
molasses refined out of it. It is the sugar that is most
commonly used in baking.

8. • Brown Sugar
Muscovado - is a type of partially refined to unrefined sugar
with a strong molasses content and flavour, and dark brown in
colour.
Coconut sugar - is also called coconut palm sugar.It’s a
natural sugar made from coconut palm sap, which is the sugary
circulating fluid of the coconut plant. It is often confused with
palm sugar, which is similar but made from a different type of
palm tree.

9. • Light brown Sugar – It’s made by mixing together refined
white sugar with a small amount of molasses
• Dark Brown sugar- Dark brown sugar is made and used
the same way as light brown sugar, but contains a higher
level of molasses. This not only makes the final product a
darker shade of brown, but also enhances its rich flavor.

10. ROLE IN BAKING
• What is the role of sugar in baking ?
It keeps baked goods soft and moist. The bond between
sugar and water allows sugar to lock in moisture so that
items such as cakes, muffins, brownies, and frostings don’t
dry out too quickly.

11. • Brown sugar role in baking
-Brown sugar is naturally moist, so using it will result in
baked goods that are softer and moister. Also, your baked
goods may come out darker than you would have expected
if you use brown sugar in place of granulated white sugar.

12. Thank you
By: jely Anne T. Atentar
BTVTED-FSM 2a