If we take sugar in the broader sense of
meaning sugar can come from different plant based materials and some animal
What they all have in common is that they fulfill
different function in our day to day bakery products:
From a chemical perspective we are looking
at carbohydrates: literally a family of
molecules having Carbon, Hydrogen and Oxygen atoms. In the molecular
combinations we see that with sugar we normally imply mono- and disaccharides, 1
or 2 molecules combined:
When there are 3 or more units we would
consider them to be higher sugars, so called degree of polymerisation (DP) of 3
and more. In the same it can occur that we would classify longer chains as starch or fibers; this has dominantly to
do with the functional changes that happen when the comination of molecules
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