Lesson 15: Sugar and CandyObjective 1
Sugar provides only energy for the body—it is 100 percent carbohydrate. Molasses, also a sweetener, contains the natural ash of the plant juices from which it is made, and therefore, contains a small amount of calcium and iron. Since foods high in sugar content provide little more than calories, the new MyPyramid guidelines are to limit sweets and desserts. On the average, each American consumes about 43 pounds of sugar annually. (Source: Introductory Foods by Bennion and Scheule). Sugar and other sweeteners are ingredients in many types of foods. In sauces, salad dressings, ketchup, etc., sugar and other sweeteners are added as flavor enhancers. Without sugar, these products would be bitter or sour. Sweeteners balance out the acidity of other ingredients. Sugar, and often corn syrup, act as preservatives in jams and jellies, preventing spoilage. As an ingredient in ice cream, yogurt, cakes and cookies, sugar makes these products creamy, light and soft—sugar is a texturizer. You already learned in lesson 6 that sugar is a fermentation aid in yeast breads. Without sugar and warm water, yeast doesn’t activate and rise, because sugar feeds the yeast. Sugar and other sweeteners are vital ingredients in many products. Reading AssignmentBetty Crocker’s Cookbook:
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