Sugar in culinary

Sugars belong to a group of substances called carbohydrates, a group that also includes starches. There are two basics groups of sugars: simple sugars and complex sugars.

The "simple" sugars, or monosaccharides (such as glucose), store energy which biological cells use and consume. In a list of ingredients, any word that ends with "ose" probably denotes a sugar. For example glucose, fructose and sucrose.

Sugar is one of very important ingredient in food recipe. It will give sweetness taste to the food. It can be found in our daily foods and drinks

Sugar usually comes from cane, and cane is a form of grass, which is related to wheat. Some sugars do come from other sources such as beets, which are a tuber.

Sugar by definition is a sweet crystalline or powdered substance, white when pure, consisting of sucrose obtained mainly from sugar cane and sugar beets and used in many foods, drinks, and medicines to improve their taste.

In culinary terms, sugar as a type of food delivers one of the primary taste sensations, that of sweetness. In baking, sugar create tenderness and fineness of texture, partly by weakening the gluten structure.

Sugar also act as creaming agents with fats and as foaming agents with eggs. Sugar or white sugar is made by extracting the juice from sugar cane, filtering, concentrating and purifying it until sugar crystallizes.

Whether from sugar cane or sugar beets, all white sugars are highly refined, and all are sucrose. While brown sugar is a granulated sweetener simply refined white sugar that has been coated with a thin film of molasses. Light brown sugar is lighter in color than regular brown sugar but not lower in calories, as the name might imply.
Sugar in culinary