Is it better to have white sugar or white sugar, and it is better to have white sugar or white sugar

White sugar is the crystalline body of sucrose, and the purity is generally above, which is a very pure substance from a chemical point of view. White sugar has a pure sucrose sweetness, and in addition to direct consumption, it is also the main variety of industrial sugar.

White sugar is made of fine sucrose grains wrapped in a layer of invert sugar syrup, and its purity is comparable to that of white sugar. Invert sugar plays a role in softening, flavoring, and sweetening here. This is because invert sugar has a honey-like fragrance (the main component of honey is invert sugar), and its sweetness is greater than that of sucrose (with the sweetness of sucrose being 1, the sweetness of inverted sugar is, and the strong water absorption ability of invert sugar keeps the sugar particles soft, so the taste of white sugar is better than that of white sugar.

White sugar is best eaten directly, especially cold and cold, but it is not suitable for making high-end pastries.

There is no essential difference, and the sweetness of the same amount of white sugar and white sugar is comparable. If you want to say different, 1. White sugar is generally sucrose, and white sugar has sucrose, and some are extracted from sugar beet. 2. From the appearance, white sugar is divided into coarse granulated sugar, fine granulated sugar, granulated sugar and powdered sugar according to the size of the particles, and the particles of white sugar are equivalent to those of granulated sugar, and the finer the particles, the easier it is to melt.

3. White sugar is dry, and white sugar has a large water content. 4. If it is used for baking, the pastry with white sugar is easier to color, and of course, it is easier to blacken if the fire is too big. 5. On the other hand, the same brand of white sugar is slightly more expensive than cotton white sugar, there are reasons for the production process, and it may also be due to the water content.

The white sugar may be more delicate, and the taste is almost the same.

White granulated sugar is better. Because white sugar is more common, and it is also very cheap, it can be made with white sugar, which is a lot of food, for example, you can make very delicious braised pork, you need to put white sugar into the pot, add some water, and then put the braised pork into it for stir-frying, so that you can make very delicious braised pork, and you can also use white sugar to make very delicious sweets.

White sugar purchase skills1. Look: white sugar and white sugar.

The color should be white and bright. If it is yellowish, tarnished, or mixed with yellow grains, it is a sign of reduced quality. In addition, the white sugar is dry and loose, the particles are uniform, and there is no crushing and agglomeration. The white sugar crystals are relatively fine, neat, uniform and free of agglomerates.

2. Touch: All white sugar should be dry, loose grains, not sticky.

3. Smell: good quality white sugar has the normal smell of white sugar; Inferior white sugar has a slight molasses.

Taste; Inferior white sugar has a sour taste, wine smell or other foreign odors.

4. Taste: white sugar is dissolved in water without sediment, flocculent matter, layer floating, and the taste is clear and sweet, and there is no peculiar smell; White sugar has a high concentration of sugar on the taste buds of the tongue, and the taste sensation is more sweet than white sugar.

The above content refers to Encyclopedia - White Sugar.

White sugar。White sugar is more versatile and easier to preserve. White sugar is particularly susceptible to moisture, so if you buy it, try to choose a small individual package.

The granules of white sugar are crystalline, uniform, white in color, pure in sweetness, and slightly lower in sweetness than brown sugar. Commonly used in cooking. White sugar is the most important variety of edible sugar, basically 100% of the edible sugar in foreign countries is white sugar, and white sugar accounts for more than 90% of the total edible sugar in China.

White granulated sugar is divided into refined, excellent, first, and secondary.

The increase in the color value of white sugar during storage is due to the fact that various trace impurities contained in it are oxidized by the air, and the degree of increase mainly depends on the type and quantity of these impurities and the temperature of the storage environment. In the process of clarification and crystallization, Zheng Shi removed a large number of impurities in the production of white sugar, but in the final crystallization, trace amounts of pigments and substances that can form pigments are still brought in, mainly phenols, iron, amino nitrogen, dextran, etc. Disgusted with clump resistance.

Phenols are the most important factor affecting the color and value of white sugar, generally in the range of 15 to 60 ppm, which is brought in by cane juice. Phenols are susceptible to oxidation and polycondensation to produce dark polymers, ranging from yellow to brownish-red.

Cotton sugar is good.

1. The appearance is different.

White sugar is granular, like a grain of sand, so it is known as sugar. Note: Many friends sometimes think of white as salt, or salt as sugar, because the appearance of white sugar and sea salt is very similar, so remember to mark it in the seasoning box, or put it separately.

Cotton white sugar is like snowflakes in winter, with a soft taste and a delicate look like snow. Secondly, cotton sugar looks more like a beautiful ball of cotton, so the folk call it cotton sugar. Note:

The characteristic of white sugar is that it is easy to be damp and agglomerate, and as long as it does not change color, it will not affect consumption. Secondly, the clumped white sugar can be automatically decomposed by sprinkling a little white sugar.

2. The composition is different.

White sugar is a sucrose crystallization made by pressing and refining sugarcane as raw material; Cotton sugar is made from sugar beet as raw material and added to the left and right invert sugar syrup in the production process.

Therefore, the sweetness of white sugar is higher than that of white sugar, but many friends think that white sugar is sweet. Because the white sugar is small and melts in the mouth, it makes people feel sweeter.

3. The purpose of cooking is different.

In cooking, cotton white sugar is suitable for drawing, hanging frost, coloring, and various cold dishes, porridge, and dipping use; White sugar, on the other hand, is suitable for whipping in baking or sugar on the outer layer of pastries due to its strong stability and crispy taste.

Pick good quality white sugar

1. Look at impurities: When buying bulk sugar, the first thing to see if there are impurities in the sugar, if there are black or other impurities mixed in it, it is inferior sugar.

2. Smell the smell: good white sugar smells sweet, while inferior white sugar has a strange smell.

3. Distinguish humidity: whether it is white sugar or white sugar, if the merchant allows, you may wish to pinch a little to try the feel, the drier the white sugar, the better the quality!

4. Taste: high-quality white sugar, pinch a little in the mouth, white sugar has obvious graininess, and the taste of white sugar is higher than that of white sugar! If there is a sour smell or other peculiar smell of alcohol after the mouth, it is inferior white sugar!

The sweetness of white sugar and white sugar is comparable, and no one is better than the other, so it can only be used in different places according to the nature.

Differences:1Cotton white sugar is made into white sugar with fine grains and added to invert sugar syrup; White sugar is made from sugarcane or sugar beets through the process of juice extraction, clarification, boiling, crystallization, honey separation, and drying.

2.The white sugar is white in color, very fine in grain, looks like snow, soft and soft, and is easy to get wet; The color of white sugar is white, the grains are like sand, and the grains are very clear. Like sand poured out, there is a rustling sound.

3.White sugar is easy to color the product and more soluble in the dough. Generally, it is more suitable for cakes and fillings, of course, if the fire is too big, it is easier to blacken; White sugar is more suitable for boiling bread and pastries, and sugar is crispy, so it is perfect for making sugar on the outer layer of biscuits (sugar as a baking ingredient).

4.Generally speaking, the same brand of white sugar is slightly more expensive than white sugar, due to the production process, and may also be due to the water content.

The difference between white granulated sugar and white sugar.