FSHN 214 Exam #2 Questions and
verified solutions
Monosaccharides - ANSW-Glucose
Fructose
Galactose
Brown Sugar - ANSW-sucrose +water
Disaccharide - ANSW-Sucrose
Maltose
Lactose
Sucrose - ANSW-glucose + fructose
alpha 1,2 links
Granulated Sugars - ANSW-sugar cane & sugar beets (99.9% sucrose)
Polysaccharides - ANSW-Starch
Cellulose
Pectin
Solubility - ANSW-fructose>sucrose>glucose>lactose
high solubility = high temps
Molasses - ANSW-50-70% sucrose
Corn Syrup - ANSW-No sucrose
fructose + glucose
made from cornstarch
dextrins + maltose + glucose
Non-Enzymatic Reactions - ANSW-Caramelization
Maillard Reactions
Caramelization - ANSW-Sucrose decomposes 170C
no proteins, just sugars
baking soda = BS + heat + acid = CO2
CO2 = bubbles = prous/brittle
Maillard Reactions - ANSW-sugar-amine reactions
FASTER
most foods
Sugar Behavior - ANSW-increases boiling point
decreases freezing point
Melting point = 160°C (330°C)
, Temp of syrup rises
liquid=non-crystalline
Non-Crystalline Candies - ANSW-GLASSY
Interfering substance/agent = interruption of sucrose crystallization
Syrup is so thick that sucrose molecules lack the mobility to unite as crystals
Hard candies, brittles
132-154C
Crystalline Candies - ANSW-Sugar crystals in saturated syrup
Very small crystals for a smooth texture
If beat while too hot, get coarse, grainy candy
Crystalline Candy Examples - ANSW-Fudge: lower temps = more viscous
Fondant: High temp = less water = drier
Agitation of Crystalline Candies - ANSW-Keeps sugar crystals small
Product shows visual changes to indicate the candy is done:
Loose glossy
Increased opaqueness
Crystalline Candy Temps - ANSW-Too High: water evaporated
sugar [ ] higher
firmer
Too Low: less sucrose
softer
Interfering Agents - ANSW-Prevent the crystallization process
Interfering Agent Examples - ANSW-Corn syrup
Glucose
Honey
Fat
Frozen Desserts - ANSW-Ice crystals suspended in syrup, incorporated w/ air bubbles
verified solutions
Monosaccharides - ANSW-Glucose
Fructose
Galactose
Brown Sugar - ANSW-sucrose +water
Disaccharide - ANSW-Sucrose
Maltose
Lactose
Sucrose - ANSW-glucose + fructose
alpha 1,2 links
Granulated Sugars - ANSW-sugar cane & sugar beets (99.9% sucrose)
Polysaccharides - ANSW-Starch
Cellulose
Pectin
Solubility - ANSW-fructose>sucrose>glucose>lactose
high solubility = high temps
Molasses - ANSW-50-70% sucrose
Corn Syrup - ANSW-No sucrose
fructose + glucose
made from cornstarch
dextrins + maltose + glucose
Non-Enzymatic Reactions - ANSW-Caramelization
Maillard Reactions
Caramelization - ANSW-Sucrose decomposes 170C
no proteins, just sugars
baking soda = BS + heat + acid = CO2
CO2 = bubbles = prous/brittle
Maillard Reactions - ANSW-sugar-amine reactions
FASTER
most foods
Sugar Behavior - ANSW-increases boiling point
decreases freezing point
Melting point = 160°C (330°C)
, Temp of syrup rises
liquid=non-crystalline
Non-Crystalline Candies - ANSW-GLASSY
Interfering substance/agent = interruption of sucrose crystallization
Syrup is so thick that sucrose molecules lack the mobility to unite as crystals
Hard candies, brittles
132-154C
Crystalline Candies - ANSW-Sugar crystals in saturated syrup
Very small crystals for a smooth texture
If beat while too hot, get coarse, grainy candy
Crystalline Candy Examples - ANSW-Fudge: lower temps = more viscous
Fondant: High temp = less water = drier
Agitation of Crystalline Candies - ANSW-Keeps sugar crystals small
Product shows visual changes to indicate the candy is done:
Loose glossy
Increased opaqueness
Crystalline Candy Temps - ANSW-Too High: water evaporated
sugar [ ] higher
firmer
Too Low: less sucrose
softer
Interfering Agents - ANSW-Prevent the crystallization process
Interfering Agent Examples - ANSW-Corn syrup
Glucose
Honey
Fat
Frozen Desserts - ANSW-Ice crystals suspended in syrup, incorporated w/ air bubbles
