Chemistry Reference
In-Depth Information
Infrozendesserts,sugaralsofunctionstobalancelavorsandmouthfeel.Sugaractstoenhance
lavors,therebyeliminatingtheneedforadditionallavoringredients.Sugaralsoincreasesthevis-
cosity(thickness)offrozendesserts,whichhelpsimpartathick,creamymouthfeel.Itprovidesa
clean,sweettastepreferabletothesyrupytasteproducedbycorn-derivedsweeteners.About16%
sugar,byweight,isrecommendedforicecream.Somewhathigherproportionsofsugarareusedfor
lower-fatdesserts,suchasicemilkandsherbet,inordertocounterbalancethereducedamountof
butterfat.Whencreamisreplacedwithlower-fatingredients,suchasmilkorfruitpuree,additional
sugarisnecessarytoensureasmooth,creamymouthfeelandbalancedlavor(Smith1990).
8.19 MOLaSSeS
Molasses,aby-productofsugarcaneprocessing,deinedastheconcentratedliquidextractof
thesugarreiningprocess,isoneofthemostbasic,naturalsweetenersavailabletobakers.Although
notrealizedbymanybakers,molassesisavailableinmanydifferentformsforuseinbakedgoods.
Therearelightordarkmolasses,reinedsyrups,andinalmolasses(blackstrap).
Molassescanbederivedfromeithersugarbeetsorsugarcane.However,sugarbeetmolasses
hasaveryastringentofflavorandaromaandisnotusedinfoodapplications.
Varioustypesofsugarcanemolassesaregroupedrelativetothegeneralprocessingmethods
used.
8.19.1 Imported Unsulphured Molasses
ThistypeoriginatesintheCaribbeanareaandisderivedfromsun-ripenedsugarcane,which
hasbeengrownfor12-15months.Thesugarcanejuiceisextractedfromthecane,usuallybypress-
ing,andthenclariiedandevaporatedtoabout79.5%solids.Becauseitcontainsallofthesugarof
theoriginalcane,itissweeterthanothergradesofmolasses,whichhaveundergonefurtherprocess-
ing.Also,itissubjectedtocontrolledcuringandmaturingtodevelopthedesirablerum-likelavor.
Becauseofitsnaturallylightcolor,itisnotnecessarytobleachwithsulfurdioxide.Thistypeof
molasses,sometimescalledcanejuicemolasses,isconsideredpremiumgrademolassesintermsof
itslightcolor,mellowlavor,mildaroma,highlevelofsweetness,andclarity(Hickenbottom1996).
8.19.2 Mill (Domestic or New Orleans) Molasses
MillmolassesoriginatesfromsugarcaneinLouisiana,Florida,andTexas.Thereareivegrades
ofmolassesinthiscategory,whichareproducedinrawsugarmills.
8.19.2.1 Whole Juice Molasses
Thisgradeconsistsofthewholejuice,whichhasbeenclariiedandevaporatedtoabout79.5%
solids.Thebasicdifferencesbetweenthismaterialandtheimportedtypesareinlavorandcolor.
Wholejuicemolasses(WJM)tendstobejustabitharsherinlavorandslightlydarkerincolorthan
itsimportedcounterpart.Thesedifferencesaretheresultofashorter,weather-relatedcaneripening
period.
8.19.2.2 First Molasses
Thisgradeistheproductobtainedafteroneextractionofsugarfromthemotherliquor.Itisnot
asdelicateinlavorasWJMandsometimesisslightlydarkerincolor(Hickenbottom1996).
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