This topic 2 session 7: Sugar

This is the last topic in Bread Fundementals


Using your module notes read the information on sugar and page 8 of the Bakers Delight Resource package

View the Bakers Delight Quality Presentation slide

Further information can be found at the following link.


Now complete the following self test questions to help you summerise the information you have read. Email the answers to your Blog. Titled: 2/7 Sugar


Play the game on sugar Email the answer to the last question to your Blog. Titled: 2/7 Game Sugar

Review: Email the answers to the following questions ot your Blog. Titled: 2/7 review Sugar

1. When Sugar reaches 140c to 180c to harden and darken, this process is called caramelisation. This caramelisation of the loaf crust “browning” is also called
   Answers: 1. Maillard reaction 2. enzyme activity 3. rapid dough caramelisation 4. maltose sugar
2. 
   What is the difference between icing sugar and icing mixture?
   Answers 1. no difference 2. icing mixture has added starch 3. icing sugar is a larger crystal 4. icing mixture is not sugar