Label
All
0
Clear all filters

3 Exercise: Sensory Characteristics of Sugars and other Sweeteners

Appears in

By Paula Figoni

Published 2003

  • About
Using the Results Table, first fill in the Description column with the brand name of each sweetener. Include additional information that further describes and differentiates the sweetener from others of the same kind (granulated sugar, for example, could be identified as cane or beet sugar, fine or extrafine). Next, compare and describe the sweeteners in appearance and flavor (besides sweetness, consider sourness, bitterness, astringency, and aroma). Use this opportunity to identify different sweeteners from their sensory characteristics alone. Add any additional comments or observations that you might have to the last column in the table, such as an ingredient listing and how quickly the dry sweeteners dissolve in your mouth.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title