Description
About the book:
This volume examines sugar concentration and the preservation of food by this method, looking specifically at its role as a natural preservative through the reduction of water activity and the prevention of microbial spoilage. It explores the science of why sugar preserves, keeps texture and makes it taste good. with sugar concentration with reference to preparation of syrup and candy, and to making jams, jellies, and preserves, describing important factors including ingredients, techniques, and the necessity of close temperature control. It also discusses the various sugars and sweeteners utilized in food processing, including sucrose, glucose, and high-fructose corn syrup, and how they influence the properties of the final product. The text explains how sugar concentration influences food quality related to taste, texture and color retention. It also covers contemporary sugar exotic variations and substitutes, such health-related concerns and trendy, new artisan sugars. Hands-on advice on equipment, processing temperature, and materials, combined with a cookbook-style manual of recipes, makes this a must-have resource for students, food industry professionals and home cooks interested in sugar preservation.
Contents:
- Instruments/Apparatus used in Sugar Concentration
- Preparing Raw Materials
- Sugar-Concentrated Products
- Common Tests for Sugar-Concentrated Products
- Packaging Materials
- Packaging Process
- Storage
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