Cane Sugar Use as a Bakery Ingredient – Role, Function, Types & Advantages

What is Cane Sugar?

Cane sugar is a highly refined, tiny, white-granule sugar derived from the sugar cane plant.

Synonyms: Sugarcane, Sucrose

History & Origin of Cane Sugar

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The earliest evidence of sugar production comes from ancient Sanskrit and Pali texts. The earliest known production of crystalline sugar began in northern India. Around the 8th century, Muslim and Arab traders introduced sugar from South Asia to different parts. Christopher Columbus first brought sugarcane to the Caribbean.

From 17th to 19th century, sugarcane juice was converted into raw sugar.

Production of Cane sugar

Sugarcane (rich in sucrose) is used to produce sugar.

To produce cane sugar, stalks of sugarcane are torn, and sweet juice is extracted. The extracted liquid is boiled until molasses-rich crystals form and settle down. After boiling starts, the molasses-rich sugar crystals are processed through a very rapidly spinning centrifuge, where the molasses separates leaving behind the pure sugar crystals. The sugar crystals are then dried into the well-known granular form or left to be utilized as a liquid.

Uses of Cane Sugar in food industry as an ingredient:

  • Cane sugar is used in bakery industry for its flavour.
  • It can be chewed as raw to extract the juice.
  • It is used in cookies.
  • It is used in production of jaggery.
  • It is used in the preparation of beverages.
  • It finds its use in confectionaries.
  • It imparts sweetness to product.
  • It is used in the production of cake batters.

Types of cane sugar:

Also Read: What is Brown Sugar? – Its Uses, Functions, Advantages, Side Effects, Commercial Production

Crystallized cane Sugar

  • Organic cane sugar: Single crystallization sugar, have slightly larger crystals than white sugar.
  • Conventional white sugar: They are refined sugar, granulated or table sugar. It is crystallized twice, it is a double crystallization sugar and they are whitened using carbon filtration.
  • Demerara, Turbinado: Both Demerara and Turbinado are single crystallization sugars with large, well-formed crystals.
  • Brown Sugar: It is a combination of crystallized sugar and molasses.
  • Confectioners’ Sugar: It is known as powdered sugar and are used by confectioners in the preparation of candies.
  • Liquid and Invert Sugar: It has been dissolved in water and can be used in beverages.

Non Crystallized cane sugar

  • Whole cane sugar: It is called evaporated sugar.

Advantages of cane Sugar:

  • Cane sugar reacts with heat and moisture within baked goods in the oven and caramelizes to produce a desirable golden brown crust and enhances flavor.
  • Sucrose is used in food industries in fermentation step.

Disadvantages:

  • Sugarcane can cause weight gain and tooth decay.

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