Invert sugar:
Sugar syrup exposed to a small amount of acid and heating to break sucrose into glucose and fructose to reduce the size of the crystals. Invert sugar is used for fondant icings for cakes.
Invert Sugar: Created by combining a sugar syrup with a small amount of acid (such as cream of tartar or lemon juice) and heating.
Hydrolysis can convert sucrose into a syrup of fructose and glucose, producing invert sugar.
The composition of flour depends on the type of wheat and the milling processes; gluten is the chief protein, and starch the principal carbohydrate, although some sucrose, invert sugar, and dextrin may be present.
 See also: Starch, Sucrose, Water, Sugar, Carbohydrate
|
