Previously we wrote about the role of sugar in baked goods, this week we going to focus on the science of different types of sugars in baking. Regular refined sugars used in baking come from the Sugar Cane Plant that grows in tropical and semitropical climates. Before or during harvesting, the leaves of the plant are removed, either manually or mechanically, and the sugar cane is cut open. From here, the cane is taken to sugar mills where they will be processed. Raw sugar is far less processed than refined sugar and consists of 96 – 98% sucrose crystals that are covered by a layer of molasses. There is a long list of processes from here but basically to make refined white sugar, the molasses and impurities are removed. The molasses can be added back or the granulated sugar can be further processed to give a variety of sugar types.
The result is different types of sugars with different moisture contents, flavors, and chemical properties that react differently during the baking process. In this post, we will discuss the science of different types of sugars mainly focusing on the types of sugars used in the home kitchen. These are Granulated Sugar, Light and Dark Brown Sugar and Confectioners’ or Powdered Sugar.
White Sugars
Also known as table sugar, granulated sugar is the white sugar we see and use most commonly. Granulated sugar has had all the molasses removed so it has the lowest moisture content. This means that is has the least amount of water in it compared to other types of sugars. Since granulated sugar has the lowest moisture content, we see it doesn’t clump like brown sugars and that’s why it’s usually the sugar used for light and airy baked products like cakes and tarts. Since it doesn’t have molasses in it, the flavor of white sugar isn’t very complex and is used more for sweetness rather than any special flavor. Granulated sugar crystals come in various sizes, we know about regular table sugar, but there is also Very Fine or Ultra-fine sugar, Sanding sugar and Pearl sugar.
Powdered sugar is granulated sugar that has been milled or pulverized into a fine powder and then mixed with cornstarch, which will make up about 3% of Powdered Sugar. In general, Confectioners’ and Powdered Sugar are terms used to describe the same thing in the kitchen; however, Confectioners’ Sugar is even more fine than Powdered Sugar making these sugars technically a little different. Since these sugars have starch added, we see they have a considerably higher moisture content compared to Granulated Sugar. They are used in frostings, icings and as decorative dusting rather than in the actual oven baked product. This is because the starch in cornstarch would react with water and thicken when heated, changing the texture of the baked good.
Brown Sugars
So how are brown sugars made? Brown sugars can be less refined than granulated sugar or they can be made by adding caramel, molasses and other impurities back into granulated sugar. Adding these components back into granulated sugar can be done through either the boiling or painting method. Light Brown Sugar has less molasses compared to Dark Brown Sugar. Molasses is a dark brown substance and has a moisture content of about 22%. When feeling or looking at brown sugars, it’s obvious that they are wetter, stickier and darker than granulated sugar because of the addition of molasses, caramel and other impurities.
Brown sugars are often used in baking when their flavor is desired and the resulting brown color isn’t a problem. Since brown sugars have more moisture, they can change the texture of products too. A cookie baked with brown sugar may be more moist and softer than a cookie baked with granulated sugar. Dark Brown Sugar tastes like a mixture of toffee and molasses, while Light Brown Sugar is milder but has hints of these same flavors. Brown sugars are also more acidic than granulated sugar so they can react with baking soda to allow the product to rise.
Often a combination of granulated and brown sugar is used in recipes to try get the best of both worlds. When substituting one for the other, always bear in mind all the possible changes that could take place and think about the desired appearance, flavor and texture of the final product.
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