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On
account of its standard crystal size,
color and consistency, purified sugar is the most versatile
and functionally superior sweetener today. Its functional
qualities range from its contribution to color, texture, and
taste of foods.
In breads, it functions as a flavor-enhancer and to preserve
shelf life. In jams and jellies, sugar inhibits the growth of
yeasts and molds. In frozen and canned fruits, it prevents
browning and withering, and in homes, it is a simple
sweetener!
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For
sure there are different types of specialty
sugars suited for different products/ processing
methods.
Let
us see the very many roles of sugar in
cooking—
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| Sugar…. |
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Makes all foods sweet!
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Interacts with protein/ starch
molecules during baking and/ or cooking. |
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Incorporates air into
shortening/ fat in the creaming process.
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Caramelizes
under heat and offers an agreeable color and
aroma to cooked and baked foods. |
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Becomes
a whipping aid to stabilize beaten egg foams. |
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Delays
coagulation of egg proteins in custards. |
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Regulates the gelling of fruit
jellies and preserves.
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Helps
prevent retardation in jellies and preserves. |
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Enhances
appearance and tenderness of canned fruits. |
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Delays
discoloration of the surface of frozen fresh
fruits. |
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Acts
as a tenderizer by absorbing water and
inhibiting flour gluten development. It also
delays starch gelatinization. |
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Enhances the smoothness and
flavor profile of ice cream.
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Perks
up the growth of yeast by providing nourishment. |
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To understand the
role of sugar in detail in individual cooking
& processing methods, select the following
options- |
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