What is the role of sugars in Western style pastry

Sugar mainly plays a role in enhancing the flavor of pastries, because most of the snacks are sweet, and it will play a role in adding color, and with the baking temperature, sugar will play a role in increasing the color.

Sugar and its products commonly used in pastry production include sucrose, glucose syrup, honey, caramel, etc.

First, the role of sucrose in pastry.

1) Increase sweetness, adjust taste, and improve the nutritional value of the finished product.

2) Provide yeast nutrients, adjust the fermentation speed of the dough, make the yeast bulky dough rise and whiten 3) Improve the color of the dim sum, beautify the appearance of the dim sum, adjust the swelling of the gluten of the main blank, and maintain the softness of the finished product. 4) It has a certain anti-corrosion effect and can prolong the shelf life of finished products.

Second, caramel is also known as "maltose". It is generally made from grains and hydrolysis of amylase or maltase. Mainly contains maltose and dextrin.

Caramel is generally a light brown translucent viscous liquid, which is not as sweet as sucrose, but it can be used instead of sucrose, and is mostly used as a colorant for snacks. Caramel has strong water holding capacity and has the characteristics of maintaining the softness of the product.

Three, glucose syrup.

It is also known as starch syrup, chemical dilution, etc. It is a viscous liquid made by adding acid or enzyme hydrolysis to corn starch, decolorizing and concentrating. The main components are glucose, maltose and dextrin, which are easily absorbed by the human body.

When making products, adding glucose syrup can prevent the crystallization of sucrose from returning to the sand, which is conducive to the molding of products.

Fourth, honey is made by hydrolysis of the sucrose of the stamens by formic acid in the saliva of bees. The main ingredient is invert sugar, which contains a lot of fructose and glucose, and has a very sweet taste. Since honey is transparent or translucent and viscous, it has an aromatic flavor.

However, due to the different sources of nectar (such as: apricot nectar, osmanthus nectar, rape nectar, etc.), its color, smell and composition are also different.

Sugars used in common pastries.

1. White sugar.

White sugar is delicate white sugar, with high purity and sucrose content of more than 99%, which is the best kind of sugar. White granulated sugar is of good quality with neat and uniform grains, white color, no impurities, and no peculiar smell. The smaller the white sugar granules, the more suitable for pastry making.

2. White sugar.

The white sugar is powdered, the color is white, the impurities are less, the texture is delicate and soft, and the sweetness is the best product in the sugar. If the water content is high, cotton candy can be added directly to the dough.

3. Brown sugar. Brown sugar is bright in color, uniform in crystal, low in purity, and contains many impurities, so it needs to be dissolved into sugar water before use, and then used after filtering out impurities. Brown sugar is generally used to prepare fillings.

Fourth, rock sugar is a reproduction of white sugar, the shape of the block of large grains, crystal clear, very similar to ice cubes, so called rock sugar. It has high purity, clear taste and pure sweetness, and is generally used to make sweet soups or sweet soups.

Caramel is also known as syrup and rice syrup. It is made by using grains as raw materials, after cooking, adding malt to starch saccharification and concentrating; Now there is a process of replacing malt with starch and amylase, but the product quality is not as good as malt saccharification. The sweetness of caramel is not as good as sucrose, the color is light yellow and transparent, it is a thick and viscous slurry, and the sweetness is refreshing.

Because caramel has a water-holding capacity, it also maintains the softness of the pastry. Caramel contains more dextrin, which can prevent sizing products from scarrying. Caramel is easy to ferment when the ambient temperature is high, and the quality deteriorates, so it is not suitable for long-term storage in summer.

Honey honey contains a lot of fructose, glucose, which is easily absorbed by the body. It also contains many aromatic substances and minerals, and has a sweet taste and rich in nutrients. It is generally used to make high-grade nutritious pastries, increase sweetness, improve the color of products, and enhance the moisture and softness of products.

The role of sugar.

1. Enhance the color, aroma, taste and shape of pastries.

In addition to making the product sweet, sugar can make the surface of the product golden or brownish yellow and produce an attractive aroma due to the caramelization effect of sugar during baking and frying.

Sugar can also improve the organizational structure of the product, and strengthen the product to make it strong.

2. Adjust the swelling of gluten.

Due to the antihydration effect of sugar on flour, the swelling of gluten can be adjusted, so that the dough has strong plasticity and prevent the product from shrinking and deforming.

3. Provide yeast nutrition.

During the dough fermentation process, adding an appropriate amount of sugar can provide yeast nutrition and shorten the dough fermentation time. However, when the amount of sugar added exceeds 30%, yeast growth is limited due to the increased osmotic pressure. Therefore, adding sugar can adjust the rate of fermentation of the dough.

Fourth, it can improve the nutritional value of products.

Sugar can be quickly absorbed by the human body, and the calorific value per kilogram of sugar is effective, which can effectively replenish the energy required by the human body.

Commonly used sugars and the role of sugars.

Baking sweeteners are broadly divided into two categories: dry sugar and syrup, and the rest that do not meet the previous two categories are called special sweeteners.

Sugars are divided into three categories: monosaccharides, disaccharides, and polysaccharides.

All sugars belong to carbohydrates, and most of the white sugar is extracted and refined from sugarcane and sugar beet, so white sugar is basically pure sucrose. Sucrose is the most commonly used sugar in baking, and other sugars include maltose, fructose, glucose, etc.

1. Glucose: also known as dextrose and blood sugar, it is a kind of simple sugar, and its sweetness is lighter than sucrose. Glucose has strong water-locking properties and is generally used for mousse topping.

Because the mousse needs to be refrigerated, the drench containing glucose can effectively lock in the moisture and make the mousse more stable. And the viscosity of glucose is very suitable for making a topping, which can make the mousse smooth and bright after topping.

2. White sugar: White sugar is roughly divided into coarse sugar and fine sugar, and its sweetness ranks second among sweeteners.

Granulated sugar: As the name suggests, its crystals are larger than conventional granulated sugar, and it can be used as a decoration for baked goods such as biscuits and muffins. First, the coarse granulated sugar crystals are not easy to dissolve, crystal clear, and have a great effect on the appearance of food; Second, sugar can lock in moisture, reduce cellular respiration, thereby increasing the shelf life of food, and is a natural preservative.

Caster sugar: The crystals are small, easy to blend into various batters, and its role in baked goods should not be underestimated.

Increases flavor, replenishes energy, quickly relieves hunger and makes people feel happy.

Yeast fermentation needs to absorb water and nutrients, while sugar, a simple sugar, meets yeast to produce a lot of carbon dioxide, which causes the dough to swell and increase the bread volume and flavor.

It has strong hygroscopicity, which can absorb the water molecules in protein and starch, so that the dough becomes soft, and can also lock the moisture in cakes and bread, so that the food remains soft and not easy to age.

The permeability of sugar, a natural preservative, can inhibit the growth of microorganisms, thereby effectively controlling the spoilage caused by microorganisms to bread and prolonging the shelf life.

3. Powdered sugar and frosting: powdered sugar is made by mixing ground white sugar with a small amount of corn starch, and the particles are very fine and easily soluble in the batter. In baking, it emulsifies the oil, reduces particles in the puff pastry, and increases the ductility of cookies.

Frosting: Mostly made from powdered sugar, egg whites and lemon juice. Frosting is the smallest of all sugars and has a certain stickiness. Therefore, the cake decoration and biscuit icing pattern are not easy to break, dexterous and delicate, and there is almost no graininess.

Coarse sugar - white sugar, coarse grains, can be used in the preparation of bread and cakes or sprinkled on the surface of biscuits.

Caster sugar - is a kind of sugar commonly used in the production of baked goods, except for a few varieties, everything else is applicable, such as chiffon cakes, etc.

Powdered sugar – generally used in frosted or creamy creams and varieties where the product contains less water.

Brown Sugar - Brown sugar contains a rich syrup and honey flavor and is mostly used in bakery products with darker colors or stronger aromas.

Honey - mainly used in cakes or small cakes to add flavor and color to the product.

Invert sugar syrup - granulated sugar is boiled to a certain time and a suitable temperature by adding water and acid to cool it. This syrup can be stored for a long time without crystallization, and is mostly used in Chinese-style mooncake wrappers, saqima, and various products instead of granulated sugar.

Glucose syrup, a monosaccharide, is the final product of starch acidolysis. Contains small amounts of maltose and dextrin. It can be used in some pastries.

Maltose syrup is a product of starch after enzyme or acidification, which is a disaccharide. It contains maltose and a small amount of dextrin and glucose.

Caramel - granulated sugar is heated and dissolved to make it brown and black, which is used for fragrance or as a substitute for coloring.

Fondant - Invert sugar syrup is stirred to form a lump and is used to decorate cakes and pastries.

Hello! Glad to answer your questions! Duan Yuanzai's most direct thing is to increase sweetness; In addition, in baked goods, sugar can react with amino acids in food at high temperature to form brown substances, which can make the surface of food show baked color and special aroma; In fermented foods, sugar is still the nutrient cavity of yeast, which can promote yeast fermentation; Adding sugar to egg whites in chiffon cakes can increase the viscosity of egg whites and help beat egg whites; In addition, sugar or granulated sugar can also play a decorative role on the surface of some pastries.

Summary. Hello, the role of sugar in the pastry is as follows: it has the effect of pulling silk, generally after hanging paste and not hanging paste, and then boiling sugar, keep stirring when boiling, wait for the sugar to dissolve, from thick to thin, bubbles from large to small, the color is golden, to the drawing of the heat, that is, put in the fried raw materials, as soon as possible to turn or stir-fry, until the raw materials are all evenly coated with sugar solution, immediately put on the plate, quickly put on the table, eat while hot, called drawing.

Hello, the role of sugar in the pastry is as follows: it has the effect of pulling silk, generally after hanging paste and not hanging paste, and then boiling sugar, boiling constantly stirring Sun ruler quietly, waiting for sugar to dissolve, from thick to thin, bubbles from large to small, the color is golden and sleepy, to pull out the slag shred, that is, put in the fried raw materials, as soon as possible to turn over or stir-fry, until the raw materials are all wrapped in sugar solution, immediately put on the plate, quickly put on the table, eat while hot, called drawing.

It has the effect of adding flavor to the pastry, adding an appropriate amount of sugar, and improving the quality of the pastry when making the pastry. It has the effect of caraking and regulating fermentation, the product is baked in the hall before the brother, brush a layer of sugar solution on the surface of its dust, the surface of the baking point is golden, the color is beautiful and attractive, the pastry fermentation process, add the appropriate amount of sugar, and the yeast can directly get energy.

The most direct is to increase the sweetness; In addition, in baked goods, sugar can react with amino acids in food at high temperature to form brown substances, which can make the surface of food show baked color and special aroma; In fermented foods, sugar is also a nutrient for yeast, which can promote yeast fermentation; In the Qi Jing ethnic style cake, sugar is added to the egg white, and the tong manuscript can be used to increase the viscosity of the egg white, which is conducive to the egg white beating; In addition, sugar or granulated sugar can also be used to decorate the surface of some pastries.

The role of salt in pastry making.

Salt can change the physical properties of gluten pants, increase its ability to absorb water, make the dough expand and continue to sell cracks and simplify, adjust and stabilize the effect of gluten, make its texture dense and increase elasticity.

Salt has the effect of osmotic pressure, which can adjust the vertical gluten, so that the internal flushing produces fine tissue, and the light is easy to pass through the thin tissue wall film before dispersing, so that the color of the food is more translucent.

Since table salt has the effect of changing the burial clump to gluten, the fermentation time can be adjusted. The dough can also be fermented without adding salt, but the fermentation time is extremely unstable, especially in summer, the time of lack of fermentation is difficult to control, and it is easy to over-ferment, so that the dough is sour, and this situation will not occur when salt is added.

Eggs, sugar and fat are the largest ingredients used in Western pastries.

Western-style pastries are mostly made of dairy products, eggs, sugar, oil, flour, dried and fresh fruits, etc., among which the proportion of eggs, sugar, and oil is larger, and the ingredients are dried and fresh fruits, pralines, chocolate, etc., which are rich in protein, fat, sugar, vitamins and other nutrients, which are essential nutrients for human health.

The main ingredient of Western-style pastry.

According to the temperature of dim sum, it can be divided into room temperature dim sum, cold dim sum and hot dim sum, according to the paragraph of the West pastry, it can be divided into retail dim sum, banquet dim sum, wine party dim sum, buffet dim sum and refreshment, according to the kitchen division of labor, can be divided into bread, pastry, frozen chocolate, refined small snack and craft modeling, this classification is highly general, basically contains all the content of the production of pastry.

According to the product processing technology and the nature of the blank, it can be divided into Duanhong cake, mixed crisp, crispy, bread, puffer, biscuit, frozen sweet, chocolate, this classification method is more commonly used in the industry and teaching, the main characteristics are prominent, beautiful shape, delicious taste, rich nutrition, convenient and so on.

Western food can be roughly divided into French, British, Italian, Russian, American and other kinds, people in different countries have different eating habits, there is a very vivid saying, that the French are praising the chef's skills to eat, the British pay attention to etiquette to eat, the Germans consider nutrition to eat, and the Italians eat happily.