Bakery and Confectionary

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 2:Basic Materials Used in Bakery And Confectionery

Sugar

Sugar is another common ingredient used in bakery foods. Sugar, table sugar, cane sugar or beet sugars are principally same with sucrose being the component disaccharide. Sugar is used in a variety of products and in many ways in cakes, buns, biscuits, cakes, meringues, macaroons and for icing. A small amount of sugar aids the process of fermentation, while a large amount reduces the rate of fermentation and volume in breads or rolls. When used in small amounts, sugar helps yeast to initiate producing carbon dioxide for raising yeast dough. Sugar tenderizes dough and batter products and helps baked products to brown more readily through Maillard reaction. Sugar has important functions in baking. They are as follows

• Provides necessary sweetness
• Imparts golden brown color to the crust
• Improves the texture of the crumb
• Helps to retain moisture in the crumb and
• Adds to the nutritional value of the products

Sugar is available in many forms.