Chemistry Reference
In-Depth Information
6.1.3 Molasses Syrup
Molassesisaby-productofthecaneand/orbeetsugarindustry.Thedarkcolorandcaramelized
lavor of the resulting molasses syrup after the sugar reining process depends on the extraction
procedurewhencaneorbeetjuiceisboiledintosyrupbeforethesugarcrystalsareremoved.The
irstextractionalwaysyieldsthelighterandsweetermolassessyrup,thesecondextractionmakes
adarkermolassessyrupwithmoderatesweetness,andthethirdextractionproducesaverydark,
strong-tastingandhardlysweetblackstrapmolassessyrup,whichisnotsuitabletothefoodindustry.
Molassessyrupcanbesubstitutedwithsugartoasuggested(e.g.,bakerygoods)ratioof1.3to
1.0onaweightbasis.Finally,initsapplications,molassesmayneedtobeneutralizedbytheaddi-
tionofbakingsoda,becauseitismoreacidicthansugarsyrup.
6.1.4 Maple Syrup
Maplesyrup,acommonliquidsweetenerproducedbytappingtrees,collectingsap,andboiling
andheatconcentratingthewaterysaptocaramelizethenaturalsugars.
VariousgradesofmaplesyrupareassignedbyEuropeanandAmericanagencies,suchasthe
onebytheUnitedStatesDepartmentofAgriculture(USDA),accordingtowhichmaplesyrupsare
classiiedasgradeAlightamber(GALA),gradeAmediumamber(GAMA),gradeAdarkamber
(GADA),andGradeB.GALAhasadelicatelavorandalightcolormadeearlyintheseason(in
colderweather).GAMAhasadarkercolorwitheasilydiscerniblemaplelavor.GADAisavery
dark,strongmaplelavorsyrupusedmostofteninbakedgoods.Finally,GradeB,whichisalso
calledcookingsyrup,isextremelydarkincolorandhasastrongmaplelavorandhintsofcaramel.
Ingeneral,granularsugarcanbesubstitutedwithmaplesyrupinaratioof1to1.5forbakeryprod-
uctapplicationsbutwiththeadditionofbakingsodatoneutralizetheacidity.
6.1.5 Golden Syrup
Goldensyrup,apopularEnglishsweetener,ismadefromsugarcanejuicethroughevaporation
andhashighclaritywithagoldenhue,thesmoothconsistencyofcornsyrup,andauniquerich,
toasty,butterscotchlavor.Inmostfoodapplications,suchasbakerygoods,pies,andnutbars,it
substitutesforcornsyrupwithagreatsuccess.
6.1.6 Sorghum Syrup
Sweetsorghumsyruporsorghummolassesproducedfromsorghumhasbeenusedwidelyinthe
UnitedStatessince1950,especiallyinsouthernAppalachia,asatraditionalbreakfastwithhotbiscuits.
6.1.7 Malt extract Syrup (Malt Syrup)
Maltsyrupisveryinterestingtothebrewingandotherdrinkindustries.Itismadebymashing
barley,convertingstarchestosugars,renderingsolubleproteinsbyenzymes,andconcentratingthe
extractedjuiceintoathickliquid(78%-82%solids).Thecoloroftheinalproductiscontrolledby
thekilningorroastingtemperatureappliedtothemaltbeforeitsmashingstageandrangesfrom
lightambertodeepbrown.
Malt syrup is also nutritious, because its processing procedure preserves most of the barley
grain'snaturalhealthcharacteristics.
Althoughitsmainapplicationisinbrewingproducts,maltsyrupinbakedfoodsbindsingredi-
ents,addsbulk,actsasahumectant,andaddsmaltylavorandcolorproilesrangingfrommildto
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