SUGARS IN PASTRY

Introduction to the Sugar world 2nd Part

We all know that sugar is one of the main ingredients in pastry.

However, sugars in pastry are becoming increasingly important due to the controversy surrounding their use and the high doses of consumption.

To know how to make the most of sugars in pastry, we need to know how to use them, and you can do so with our second article about them.

Learn all about sugars in pastry.

DISACCHARIDES

These are molecules made up of two monosaccharides.

When we combine the monosaccharides mentioned in the previous section in different ways, we obtain different sugars with very different properties, although they all have in common that they are very easily dissolved in water, their high sweetening power and their preservative power in high concentrations.

  •  Sucrose:

Sucrose is a disaccharide crystal, formed by a glucose molecule      and a fructose molecule.

Sucrose, which we know as common sugar, comes from sugar cane or sugar beet, both of which are refined. Molecularly, the two are the same, even though they come from different sources.

  • Lactose:

Lactose, like sucrose, is a disaccharide. It consists of two molecules: glucose and galactose.

It is usually extracted from casein or from cheese production.

It has a low sweetening power: 27.

It decreases water activity.

It is rarely used in artisan pastry. Normally used in the food industry.

  • Maltose:                       

It is obtained by the union of two glucose molecules.

Its sweetening power is lower than that of sucrose (between 30 and 60).

It is not used directly, but is present in glucose syrups.

 

If you want to learn more about sugars in pastry, we recommend that you check out our Confectionery course where you will learn recipes by using different types of sugar.

Check out the Macaron course as well where you will learn all the macaron secrets.

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