Food science: Sugar How sugar works in baking/cooking the science behind the role of sugar and how it works in cooking/baking is discussed briefly in this presentation and how each characteristic contribute to the world of cooking.

1. The science of sugar
How sugar works in baking &
cooking.

2. What is sugar ?
• Sugar is the generic name for or sweet tasting, soluble
carbohydrates, many of which are used in food. Table sugar,
granulated sugar, or regular sugar, refers to sucrose, a
disaccharide composed of glucose and fructose.

4. Introductionof sugar into confectionary
Chocolate
confectionary
Sugar
confectionary
Flour
confectionary

5. Sugarconfectionary
• Sugar confectionery, as the name suggests, is rich in sugar;
any sugar or type of sugar. There are two types of
sugar confections: boiled sweets and fondant Boiled sweets
are sugar and water boiled at such a high temperature
(150–166 °C) that practically no water remains and a
vitreous mass is formed on cooling whereas fondant has
been defined as minute sugar crystals in a saturated
sugar syrup; used as the creamy filling in chocolates
and biscuits and for decorating cakes.The principal
ingredients of sugar confectionery comprise sucrose, invert
sugars, and glucose syrups. Invert sugar is The mixture of
glucose and fructose produced by hydrolysis of sucrose, 1.3
times as sweet as sucrose. So called because the, optical
activity is reversed in the process.

6. Sugar Stages
• Thread Stage-
sugar concentration: 80%
• 1. Soft-Ball Stage
sugar concentration: 85%
• 2. Firm-Ball Stage
sugar concentration: 87%
• 3. Hard-Ball Stage
sugar concentration: 92%
• 4. Soft-Crack Stage
sugar concentration: 95%
• 5. Hard-Crack Stage
Sugar concentration: 99%
• Caramel stage
Sugar concentrate :100%

7. Basic science
 Provides flavour : There’s
more to the sweetness of
sugars than the sensation of
sweetness pure and simple.
Sweetness helps mask or
balance both sourness and
bitterness from other
ingredients.

8. Stability:shelf stability
adding sugar to foamy
egg whites creates a
thick and glossy foam.
This foam remains even
after you stop whisking.
Food scientists believe
that sugar helps more
proteins gather on the
surface of the air
bubbles, making the
bubbles even more
stable.

9. • Hygroscopic nature :
means water attracting
sugar absorb moisture
from air,when it is
exposed to air and are
known to be hygrosopic
in nature thus sugar
products should be kept
under air tight
containers.

10. • Browning reaction :Two
different reactions are
responsible for crust
browning: caramelization
and the Maillard
reaction. Caramelization
results from the melting
of sugars to create a
deep brown colour and
new flavours. The
Maillard reaction takes
place when reducing
sugars (e.g., glucose and
fructose) and proteins
are heated together.

11. • Coagulation : Sugar
interferes usefully with
the coagulation of
proteins, and so
tenderizes the gluten
network of baked goods
and the albumen
network of custards and
creams.

12. • Depressfreezing point :A
low freezing point is
important in ice cream
and frozen desserts. It
reduces the risk of large
crystals of ice forming.
Small ice crystals have a
positive effect on the
sensation in the mouth,
and hence on the taste

13. • Preservation :Sugar can
bind to water molecules,
slowing moisture loss
and preventing staleness
in baked goods. In
addition, the glucose/
fructose mixture in invert
sugar present in jams
and jellies helps to
inhibit microbial growth
and, later, spoilage.

14. • Fermentation : Sugars are
used to activate yeast for
fermentation.
How it works .. ?
Sugar acts as a food to yeast
so as human being eats food
and after eating food we
burb same happens with
Yeast after eating sugar it
release carbon dioxide(Co2)
thus this gas create leavening

15. • Re-crystallization: In
bakery products,
sugar is recrystallised
as water is removed
during baking,
resulting in a crisp
texture. This crispness
is increased by the
effects of browning

16. Thankyou
By – suhaniupadhyay
Indian culinaryinstitute, tirupati