quantities of sucrose allow a much greater appreciation of certain flavours. Salt is another common flavour enhancer. Some flavours do not seem correct unless they are in a sweet context. Good examples are fruit flavours which are associated with sweetness and often acidity As a fermentation food. In doughs that are fermented, such as ream crackers, additions of small quantities of sugar encourage the yeast to grow more vigorously and hence speed the fermentation process. To aid surface coloration during baking. Only the reducing sugars do this. During baking the reducing sugars combine with amino acids from proteins(found in flour, milk products and eggs)in a complex reaction known as the maillard reaction. this reaction gives attractive foxy brown colours on the surface of baked goods. The higher the concentration of the reducing sugars present the darker the colours produced. The Maillard reaction is also more prevalent in alkaline than acid conditions and this is one of the reasons why sodium bicarbonate is used in biscuit recipes to As a decoration on the surface of biscuits. Sucrose crystals dusted on to the surface of dough pieces before baking adhere strongly and add to the attractive appearance of the biscuits. The size of the crystals is critical to obtain the desired effect. In some cases where hot oven conditions are used and the expansion of the dough piece is great during baking it is possible to melt th sucrose on the biscuit surface to obtain a sugar glaze 55 rtance of sucrose particle size The particle size of sucrose affects the following products Mouth feel. Important in sandwich creams and short dough biscuits. Small crystals feel smooth and dissolve quickly, larger nes give gritty or crunchy textures Rate of solution. When mixing doughs time must be allowed for luch of the sugar as possible to dissolve in the available water. There may be competition for this water between sugar and starchy materials. Thus if more sugar should be dissolved use a fine particle size. Spread control. Some short dough biscuits increase in diameter length and width during baking. These changes in size are usuallySugars and syrupa 33 quantities of sucrose allow a much greater appreciation of certain flavours. Salt is another common flavour enhancer. Some flavours do not seem correct unless they are in a sweet context. Good examples are fruit flavours which are associated with sweetness and often acidity. As a fermentation food. In doughs that are fermented, such as cream crackers, additions of small quantities of sugar encourage the yeast to grow more vigorously and hence speed the fermentation process. To aid surface coloration during baking. Only the reducing sugars do this. During baking the reducing sugars combine with amino acids from proteins (found in flour, milk products and eggs) in a complex reaction known as the Maillard reaction. This reaction gives attractive foxy brown colours on the surface of baked goods. The higher the concentration of the reducing sugars present the darker the colours produced. The Maillard reaction is also more prevalent in alkaline than acid conditions and this is one of the reasons why sodium bicarbonate is used in biscuit recipes to increase the alkalinity. As a decoration on the surface of biscuits. Sucrose crystals dusted on to the surface of dough pieces before baking adhere strongly and add to the attractive appearance of the biscuits. The size of the crystals is critical to obtain the desired effect. In some cases where hot oven conditions are used and the expansion of the dough piece is great during baking it is possible to melt the sucrose on the biscuit surface to obtain a sugar glaze. 5.5 Importance of sucrose particle size The particle size of sucrose affects the following products: Mouth feel. Important in sandwich creams and short dough biscuits. Small crystals feel smooth and dissolve quickly, larger ones give gritty or crunchy textures. Rate of solution. When mixing doughs time must be allowed for as much of the sugar as possible to dissolve in the available water. There may be competition for this water between sugar and starchy materials. Thus if more sugar should be dissolved use a fine particle size. Spread control. Some short dough biscuits increase in diameter, length and width during baking. These changes in size are usually