construct from it a variety of interesting
textures.
One chemical characteristic of sugars is
especially important in the kitchen. Sugars
have a strong affinity for water, so they
readily dissolve in water, and form temporary
but strong bonds to water molecules in their
vicinity. Sugars therefore retain moisture in
baked goods, keep frozen desserts from
solidifying into a solid block of ice, form a
sticky matrix that holds food particles
together in such things as marzipan and
granola bars, maintain a moist, glossy
appearance in glazes, and help preserve fruits
by drawing moisture out of spoilage microbes
and preventing their growth.
Kinds of Sugar
The cook works with just a handful of the
many different sugars in nature. All of them
are sweet, but each has its distinctive