2/7 Sugar

Self-test Questions (Sugar)

Question 1

Sugar is a carbohydrate. Which three elements is sugar composed of?

Carbon hydrogen and oxygen are the three elements that sugar is composed of.

Question 2

True or false: lactose (milk sugar) is a valuable yeast food.

False, it is not fermentable by bakers yeast enzymes.

Question 3

What is the technical term for a simple or directly fermentable sugar?

Monosaccharides.

Question 4

What types of sugar are most commonly used in the bakery?

Glucose or dextrose, Frusctose or levulose and Galactose.
Sucrose (plant sugar), maltose and lactose(the sugar of milk).


Question 5

A1 and LXD sugars are two different grades of sugar. Explain how they differ.

A1 sugar is a bigger grade of sugar compared to LXD.

Question 6

What is the difference between icing sugar and icing mixture?

The difference between icing sugar and icing mixture simply icing mixture is not sugar.

Question 7

Why is brown sugar brown?

Brown sugar is brown because brown sugar isn't as refined as white sugar. The colour is evidence of a film of molasses on the crystals, which is removed at a later stage. Commercial raw sugar has been recoloured to produce the distinctive pale brown colour.

Question 8

List five functions of sugar in baked products.

It sweetensIt preservedIt is food for yeastIt improves crumb and crust colourIt is a crumb softener

Question 9

What is the other name for dextrose?

Another name for dextrose is glucose.

Question 10

How does sugar improve the crust colour of baked products?

Sugar improves the crust colour of baked products by the yeasts need to feed on sugar, this process improves the colour of the final product.