Do you know anything about sugar?

Monosaccharide is the carbohydrate with the simplest molecular structure. Such as glucose, mannose and galactose are called aldoses. Sorbose and fructose are called ketose. Easily soluble in water and can be absorbed and utilized by the human body without hydrolysis. Among the monosaccharides, medical glucose is used daily, which can be eaten or absorbed by direct intramuscular injection. Monosaccharides play an important role in our daily cooking. Dough fermentation in pasta is the process in which monosaccharides are completely oxidized into carbon dioxide and water under aerobic conditions through the action of microorganisms and release a large amount of heat. This process is the main process that produces carbon dioxide gas in fermented dough. It causes the dough to quickly rise and form a honeycomb shape, which makes the dough leavening. Monosaccharides can be fermented by yeasts, bacteria and molds to produce incomplete oxides, mainly ethanol or lactic acid. Anaerobic fermentation of monosaccharides under the action of yeast to produce ethanol and carbon dioxide is called ethanol fermentation.

Ethanol fermentation occurs simultaneously with the aerobic respiration of microorganisms when making fermented dough. Use aerobic breathing mainly to start the dough. At the same time, there is carbon dioxide produced by ethanol fermentation inside the dough, which causes the inside of the dough to rise. Monosaccharides are fermented under the action of lactic acid bacteria to produce lactic acid. Kimchi is made by using this method to seal water, isolate the inside from the external air, and then ferment the inside.

Disaccharides, called disaccharides, are formed by the joining of two molecules of monosaccharides and losing one molecule of water. Such as sucrose, maltose, lactose, etc. It cannot be directly absorbed by the human body. It must be hydrolyzed by acids and enzymes to form monosaccharides before it can be absorbed by the human body. Disaccharides are the most widely used in our daily cooking. For example, white sugar is extracted from sugar cane or sugar beet. White sugar is a colorless crystal that melts into a liquid when heated to 185 ° C and forms an amorphous substance after cooling. The techniques we use in cooking such as frosting and wire drawing take advantage of this characteristic. When white sugar is heated to 200 ° C, it turns into brown-black caramel. This special property is often used in cooking to add color to pasta and dishes. For example, it is often used to color sugar in pasta. It is often used in cooking to cook braised vegetables, braised vegetables, roast duck, smoked chicken, etc. It can color