Nappanee Advance-News, Volume 106, Number 44, Nappanee, Elkhart County, 30 March 1983 — Page 20

Nappanee Advance News* Wednesday. March 3#. IS* 3

Page 8B

Some facts about solid sugars offered

Most of our cooking is done with sugars made from beets or from cane. Both are so similar in their cooking reactions and taste that only the label gives us the clue to their source. The grind of various solid sugar affects not only their comparative volumes, but their sweetening powers as well. Among other things, sugars, like fat, give tenderness to doughs. In small amounts, they hasten working of yeast, but too much sugar early in a recipe will inhibit the yeast activity. Sugar in bread, rolls and muffins produces a golden brown crust. When vegetables are cooked, small pinches of sugar bring out flavor. Sugars, whether solid or liquid, are not interchangeable. Many baking

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recipes call for the sifting of sugar before measuring. In America, where we are spoiled in having free-flowing unlumpy granulated and powdered sugar, this initial sifting is ignored. But it is important to measure these and other sugars, except brown sugar, by filling the measuring cup with a spoon to overflowing, taking care not to shake down the contents to even it, then leveling off the top with a knife. Granulated sugar, whether beet or cane, is 99.5 percent pure sucrose. However, do not expect the same baking results if using a granulated sugar now on the market, which is a combination of sucrose and dextrose. Its moisture-attracting characteristics will make baked goods softer, which

could be a problem in some products. Granulated sugar can be used for almost every purpose. Another form of granulated sugar is superfine or berry sugar. This finer grind of granulated sugar is still coarse, but best used in meringues and for sweetening fruits and drinks. If it becomes lumpy, try rolling the sugar in a plastic bag with a rolling pin. It can be substituted, cup for cup, for granulated sugar. Confectioners’ or powdered sugar refer to the same product, known in the East as confectioners’ and in the west as powdered sugar. The finest form is 10X. In order to lesson lumping, it comes with a small quantity of cornstarch added. But when it does lump.

serve it by using a SDOon to force it through a sieve. Confectioners’ sugar is measured the same as flour. Uncooked icings may have a raw flavor because of the cornstarch. These icings can be made tastier when allowed to stand in a bowl of warm water for 10-15 minutes. This heating will cancel out the raw taste of the cornstarch filler. The dense texture of confectioners’ sugar also gives a different crumb to cakes in which it is used. Do not try to substitute it for granulated sugar in baking. However, in other uses, substitute 1% cups confectioners’ sugar for one cup granulated. Brown or barbados sugar is a moister beet or cane sugar, which comes light or dark. The dark sugar is more strong-

ly flavored with molasses. As both types harden and lump easily, keep them in tightly covered containers or a tightly closed plastic bag in a cool place. If sugar should become lumpy, sprinkle it very lightly with a few drops of water and heat in a low oven for a few moments, or put it through a strainer like the powdered sugar. To substitute brown sugar for granulated sugar, use one cup firmly packed brown sugar for each cup granulated sugar. Always, in measuring brown sugar, pack it firmly into a measuring cup and level it by pressing with the palm of the hand. Raw or turbinado sugar is processed from cane. Turbinado is a partially refined, coarse, beige-toned crystal containing the molasses portion of

sugar. Corn sugar is a crystallized-dextrose-glucose obtained by hydroltzing cornstarch with acid. Fructose, the natural sugar in fruits, has the same calorie value as cane sugar, but, because its sweetening power is 1.7 to 1. of sugar, use only about two-thirds as much. Mary Ann Lienhart-Cross, Extension Agent-Home Economist.

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