HYDROLYSIS
What does acid and enzyme hydrolysis do?
Formation of invert sugar
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meaning of hydrolysis?
to break down ...
HYDROLYSIS
what is invert sugar?
glucose + fuctose in equimolar amounts
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how to create invert sugar?
1. water + sugar
2. Acid
3. Presence of water
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Inversion is what :
and what is needed?
Forming invert sugar.
needed is:
heat
acidic medium
presence of water
HYDROLYSIS
What sugar readily goes through hydrolysis?
details?
sucrose
cleved without sucrase enzyme by the acid... and also can be by the enzyme sucrase...
then will get two monosaccarides glucose and fructose
next insertttt
degradation details
What are the two types of candies?
CRYSTALLINE CANDY
AMORPHOUS (NONCRYSTALLINE) CANDY
Define crystalline candy
name examples:
-Candies formed from sugar solutions yielding many fine, small crystals
-examples:
fudge
kanoosh
divinity
Describe optimal appearance of crystalline candy
Hold the desired shape and appear smooth, not lumpy
should be opaque with no areas of off color
Describe texture of crystalline candy
it should have very small crystals and therefore feel smooth on the tongue
Describe the tenderness of crystalline candy
should be firm enough to hold its shape
buttt should be extremely easy to cut, bite, and chew
if it is tough or does not dissolve readily in the mouth, the sugar crystals are too big
describe the mouthfeel of crystalline candy
It should feel smooth
Describe the flavor of crystalline candy
Mild sweet and well-blended flavor
accented by any added flavors like chocolate
Define amorphous (noncrystalline) candy
name examples:
- Candies formed from sugar solutions that did not crystallize
-examples:
marshmellows
peanut brittle
caramel
Describe the optimal appearance of amorphous candy
hard candies should be hard not sticky and clear, not cloudy
other candies (like peanut brittle, toffee, caramels, marshmallows, etc.) should be opaque with no areas of off-color.
should hold its shape upon cooling and after cutting
Describe the texture of amorphous candy
hard candies should be very hard and brittle
other candies should be smooth with no crystals or apparent graininess
Describe the tenderness of amorphous candy
hard candies should be difficult to cut or bite, but dissolve in the mouth
soft candies like caramels should be soft yet quite chewy
Describe the mouthfeel of amorphous candy
It should feel smooth with no lumps or crystals
describe the flavor of amorphous candy
It should be mild, sweet and well blended with added ingredients often predominant
What is the importance of temperature in candy preparation?
It is crucial-- it influences crystallization at all stages of heating and cooling
determines texture/firmness of candy
the temperature of a syrup solution reflects its concentration (so reaching a particular candy's final temp is crucial
example: 112 C contains 80% sugar and at 148 C can get 95% sugar
Details on final candy temperatures of crystalline candy versus noncrystalline candy:
Crystalline candy has a lower temp goal therefore the % sugar in the solution is lower.
non crystalline candy has a higher temp goal therefor the % sugar in the solution is higher.
(toffee is the hardest and most supersaturated solution + highest % of sugar)
What are interfering agents ?
-What type of candies are the used in?
A substance added to the sugar syrup to prevent/delay the formation of large crystal, resulting in a candy with a waxy, chewy texture.
to control when we want the crystals to form
impt for both crystalline and amorphous (diff amounts added)
What are some examples of interfering agents?
----Create monosaccharides
corn syrup (mostly glucose, some fructose)
Cream of tartar (acid hydrolysis of sucrose into glucose and fructose) because easy to use
Invertase
-----acid is most common because causes inversion and reduces crystallization
-----fat (butter, cream)
fudge(milk fat, chocolate fat)
fondant (water and sugar-leads to hydrolysis... the sucrose is hydrolized then becomes an iterfering agent because interfering agents are monosaccarides)
