Science of Sugars Lab Assignment

Science of Sugars Lab Assignment

About the structure of sugars. This public lecture recorded in Harvard University is for a course “Science and Cooking”. The speaker is explaining sugar from a culinary point of view. Through this video, I hope you can see how the science (chemistry) can be connected with our daily life and how complicated cooking/baking could be from a basic science point of view.

Try to answer the questions in the pdf file. And I have added extra links that include further explanations that might not have been covered detailed enough in the lecture.

https://www.youtube.com/watch?v=DOabtB-P-lk

Joanne Chang: The Science of Sugar

1)Based on the knowledge you had about sucrose (Table sugar), explain why sugar is much more soluble than salt (sodium chloride) in water.

2) Note down all the functions of sugars from a culinary point of view?

1. i)  add sweetness

2. ii) ……..

3) From a chemical point of view, why sugar is hydroscopic? (Just think of why sugar is so soluble in water)

4)a.We haven’t talked much about protein yet. But here is the link to give you an idea how it happens.

https://www.giapo.com/the-chemistry-of-egg-whites/
b.Making cream is just involving mixing in order to trap a bunch of air bubbles. In case you’re interested to see the structure of whip-cream under microscope, here’s the link: Science of Sugars Lab Assignment

https://www.uoguelph.ca/foodscience/book-page/whipped-cream-structure

5) Sugar aids browning. This involves Maillard reaction. Eventually, you need to distinguish the differences between Maillard reactions and Caramelization.
Please refer to another videos for details of Maillard reaction.
https://youtu.be/rs1JLYXROVU
Here’s the infographics to explain the difference between Maillard reaction and

Now try to note down the different stages of sugars (sucrose)

Basically, it is just saturated sugar solution boiling at different temperature.

Note down the name and temperature for each stage and you will need to give an example of candies illustrating each stage.

8) Why do you need to wait for it to cool before adding the butter?

Here’s a text version for stages of sugar.
https://www.exploratorium.edu/cooking/candy/sugar-stages.html

9) What are the stages of sugars? (Name and temperature and an example of candy illustrating that stage)

10) Why you have to add water slowly to the sugar in making the boiling sugar syrup?

11) Now, Joanne is about to demonstrate how to make spun sugar from the caramel sauce she prepared for the croquembouche. Think about why she has to flick the sugar syrup.

12) Why the spun sugar won’t last long? Explain it with the property of sugar. Science of Sugars Lab Assignment

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