0 Biscuit,c。。 kie and cracker ower sugar is fructose which is similar to dextrose but is much sweeter. (Fructose is a sugar that can be eaten safely by persons suffering from diabetes. Maltodextrin is a mixture of partially hydrolysed molecules of starch. It has a low sweetness but is readily soluble. These lower sugars are often used in the biscuit industry in the form of syrups(see Section 5.3.2) 5.2 Relative sweetness Relative sweetness of sugar 62DE Glucose syrup Maltose 42DE Glucose syrup 30 DE is the dextrose equivalent. 5.3 Types of Syrup 5.3. 1 Syrups based on sucrose Liquid sugar (this is a somewhat confusing term given to a solution of sucrose)has 67% solids and 33% water Invert syrup is derived by hydrolysing sucrose into its components, dextrose and fructose. This is easily done with acid. The acid is neutralised after the reaction is complete. Amber to dark syrups vary from pale coloured syrups like golden syrup(which has about 38% invert sugars, with the rest sucrose)through darker types to treacle and ultimately molasses. As the colour darkens the flavour increases and becomes progressively sucrose-based syrups usually have 80% solids and 20% 5.3.2 Syrups derived from starch All syrups derived from starch usually have 70% solids and 30%30 Biscuit, cookie and cracker manufacturing manuals monohydrate). Another lower sugar is fructose which is similar to dextrose but is much sweeter. (Fructose is a sugar that can be eaten safely by persons suffering from diabetes.) Maltodextrin is a mixture of partially hydrolysed molecules of starch. It has a low sweetness but is readily soluble. These lower sugars are often used in the biscuit industry in the form of syrups (see Section 5.3.2). 5.2 Relative sweetness Relative sweetness of sugars used in baking: Fructose Sucrose Dextrose 62DE Glucose syrup Maltose 42DE Glucose syrup Lactose DE is the dextrose equivalent. 173 100 74 60 32 30 16 5.3 Types of Syrup 5.3.1 Syrups based on sucrose Liquid sugar (this is a somewhat confusing term given to a solution of sucrose) has 67% solids and 33% water. Invert syrup is derived by hydrolysing sucrose into its components, dextrose and fructose. This is easily done with acid. The acid is neutralised after the reaction is complete. Amber to dark syrups vary from pale coloured syrups like golden syrup (which has about 38% invert sugars, with the rest as sucrose) through darker types to treacle and ultimately molasses. As the colour darkens the flavour increases and becomes progressively more bitter. All sucrose-based syrups usually have 80% solids and 20% water. 5.3.2 Syrups derived from starch All syrups derived from starch usually have 70% solids and 30% water