POTENSI PENAMBAHAN BERBAGAI JENIS GULA TERHADAP SIFAT SENSORI DAN FISIKOKIMIA ROTI MANIS: REVIEW

Abstrak

Bread is a fermented product of yeast and microbes Saccharomyces serevisiae. In sweet bread, there are different types of sugar used as an additive. These types of sugars are in the form of glucose, fructose and sucrose. Fructose is a hygroscopic sugar which is also a reducing sugar so it binds more water so that the higher the moisture content of a bread product, the higher the aw value is obtained. Sucrose is a non-reducing sugar which has a higher sweetness and hygroscopic level than other simple sugars, so it produces quite high calories. Glucose is a reducing sugar which has a chain end in the form of an aldehyde group so that it plays a role in two reactions during roasting, namely the Maillard reaction and the caramelization reaction. So that the addition of sugar will affect the level of sweetness, browning and hygroscopic reactions.   Keywords: fructose, glucose, sucrose, sweet bread