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On Food and Cooking Chapter Summary & Analysis - Sugars, Chocolate, and Confectionery Summary

Harold McGee
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Sugars, Chocolate, and Confectionery Summary and Analysis

Sugar is a versatile ingredient due its ability to lend sweetness to almost any dish in a variety of ways. Honey was the precursor to sugar and fruit the precursor to honey. All sugars contain three atoms, those of carbon, hydrogen and oxygen. Glucose and fructose are simple sugars, or monosaccharide, while table sugar is a disaccharide made up of a glucose molecule and sucrose molecule combined. Sugars tend to hold moisture when dissolved in water, so provide moisture in baked goods, keep frozen desserts semi-soft, help hold together granola and other goods and help preserve fruits. Glucose, or dextrose, is a simple sugar and is the most common. It is found in honey and corn syrup, but is often blended with other sugars because it is less sweet and less dissolvable in water. Fructose is found in fruits...

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This section contains 574 words
(approx. 2 pages at 300 words per page)
Purchase our On Food and Cooking Study Guide
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On Food and Cooking from BookRags and Gale's For Students Series. ©2005-2006 Thomson Gale, a part of the Thomson Corporation. All rights reserved.
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