On food and cooking the science and lore of the kitchen ( PDFDrive ) 1236

Here are examples of sweets that are characteristic of some nations and regions Reduced-milk sweets, deep-fried batters in syrup, halvah (pastes of India sugar, wheat, or chickpea flour, fruits, vegetables) Halvah (pastes of sugar syrup and Middle semolina, sesame), pastries in syrup East (baklava), marzipan Greece Spoon fruits, pastries in syrup France Caramel, nougat, dragées England, United States Novelty candies Scandinavia Licorice Dulce de leche (reduced milk), Mexico penuche (brown-sugar fudge) Agar jelly candies, bean-paste candies, Japan sweet-rice mochi, tea ceremony sweets Fructose Fructose, also called levulose, has exactly the same chemical formula as glucose, but the atoms are arranged in a different structure Like glucose, fructose is found in fruits and honey, and certain corn syrups are treated with enzymes to convert their glucose into fructose It’s also sold in pure crystalline form Fructose is the sweetest of the common sugars, the most soluble in water (4 parts will dissolve in 1 part room-temperature water), and absorbs and retains water most effectively Our bodies metabolize fructose more slowly than glucose and sucrose, so it causes a slower rise in blood glucose levels, a quality that makes it preferable to other sugars for diabetics Fructose melts and begins to caramelize at a much lower temperature than the other sugars do, just above the boiling point of water at 220ºF/105ºC The fructose molecule exists in several different shapes when dissolved in water, and the different shapes have different effects on our sweet receptors The sweetest shape, a six- ... It’s also sold in pure crystalline form Fructose is the sweetest of the common sugars, the most soluble in water (4 parts will dissolve in 1 part room-temperature water), and absorbs and retains water most effectively... temperature than the other sugars do, just above the boiling point of water at 220ºF/105ºC The fructose molecule exists in several different shapes when dissolved in water, and the different shapes have different effects on. ..but the atoms are arranged in a different structure Like glucose, fructose is found in fruits and honey, and certain corn syrups are treated with enzymes to convert their glucose into fructose