FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 29 : Processing and Preparation of Sugar and Related Products

Role of sugar in cookery

• It is used as sweetening agent in ice-creams and beverages like coffee, tea, cocoa, milk shake and sharbath and sweets.
• It is used in the form of syrup in preparations like gulab jamun and rasagulla.
• In high concentration, it prevents the growth of micro-organisms. This principle is used in preserving jams and jellies.
• Caramel sugar is used in puddings to improve colour and flavour.
• It is used in making bread to increase the fermentation of yeast.
• It gives not only sweetness but also body to the products like jam, pudding, fondant and ice-cream.
• It helps in improving the texture of cake and confectionery.
• Property of crystallisation of sugar is used in preparations like badushah, laddoo, fondant and fudge.