Jump to content

Cookbook:Molasses

Add links
From Wikibooks, open books for an open world
Molasses
CategorySweeteners

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Basic foodstuffs | Sweeteners

Molasses is a variety of liquid sweetener originating as a byproduct of sugar production.[1][2][3][4][5] This chapter covers only cane molasses.

Production

[edit | edit source]

The first stages of making molasses are identical to those of cane sugar production. After boiling the sweet juice down, the syrup that remains and is spun out after sugar crystallization is molasses;[6][7] this remaining molasses can then repeat the cycle of crystallization and separation, with each successive crystallization removing more sugar from the molasses,[2] leaving it darker, less sweet, and with a stronger flavor.[2][7] Three cycles of crystallization is common in cane sugar production, and different grades of molasses result.[5][6][7]

Characteristics

[edit | edit source]

All molasses is a thick, sweet, brown-to-dark brown (or even black) syrup.[8][9][10][11][12] Aside from water, it contains sucrose (sugar), as well as a good proportion of invert sugars like glucose and fructose from prolonged heat treatment,[6][12][13] plus a small amount of protein, minerals, and other minor components.[6][13] The precise proportion of sugars will depend on the grade, with later/darker grades containing less sugar.[13] The flavor of molasses is dark, rich, and complex, with a slight sweetness, acidity, and bitterness;[2][5][8][12] this intensity of flavor increases with that of color.[1][6][4] The color itself intensifies based on the number of times it has undergone the boiling and crystallization process, as the extended heating promotes Maillard and caramelization reactions.[2][5][14]

Varieties

[edit | edit source]

The molasses derived from the first boiling and crystallization of the sugar syrup is called fancy or light molasses,[5][7][11][14] though it is still generally dark in color. Of the molasses grades, it is the sweetest, lightest, and thinnest.[7][11] The second boiling and crystallization yields dark molasses, which is predictably thicker, darker, and less sweet than the former grade.[9][7][11] The final common grade is blackstrap molasses,[6] a very dark, thick, and bitter molasses from the third crystallization.[2][3][5][9][7] These grades may be blended together or with other sugar syrups to achieve a desired formulation.[5][6][14] Dark treacles (common in the United Kingdom) are essentially darker molasses, sometimes blended with lighter, more refined syrups.[14][15][16]

Molasses may be treated with sulfur dioxide during the production;[15] this results in a distinct flavor,[12] so some recommend avoiding so-called sulfured molasses.[6]

Selection and storage

[edit | edit source]

Use

[edit | edit source]

Molasses has a few primary uses. As a sweetener, it of course contributes sweetening power to dishes,[2][4] though it is not as efficient in that respect as some other sweeteners, blackstrap being particularly strong and bitter. Key advantages, however, include the dark color and complex flavor that molasses contributes to foods[6][10][11]—barbecue sauces and spiced cakes such as gingerbread,[2][4][5] for example, take advantage of these properties. The invert sugar content of molasses also helps retain moisture in foods,[5][6][13] and the acidity can react with baking soda to provide leavening power.[5][6]

Substitution

[edit | edit source]

The different grades of molasses are not necessarily interchangeable with each other. Blackstrap molasses, for example, should not be substituted for light or dark molasses.

Recipes

[edit | edit source]

References

[edit | edit source]
  1. ↑ a b The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
  2. ↑ a b c d e f g h Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
  3. ↑ a b Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
  4. ↑ a b c d Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
  5. ↑ a b c d e f g h i j McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
  6. ↑ a b c d e f g h i j k Amendola, Joseph; Rees, Nicole (2003-01-03). Understanding Baking: The Art and Science of Baking. Wiley. ISBN 978-0-471-44418-3.
  7. ↑ a b c d e f g Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.
  8. ↑ a b Thaler, Maximus; Safferstein, Dayna (2014). A Curious Harvest: The Practical Art of Cooking Everything. Quarry Books. ISBN 978-1-59253-928-4.
  9. ↑ a b c Goldstein, Darra (2015-01-01). The Oxford Companion to Sugar and Sweets. Oxford University Press. doi:10.1093/acref/9780199313396.001.0001. ISBN 978-0-19-931339-6.
  10. ↑ a b Greweling, Peter P.; America (CIA), The Culinary Institute of (2012-11-06). Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. John Wiley & Sons. ISBN 978-0-470-42441-4.
  11. ↑ a b c d e Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
  12. ↑ a b c d The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
  13. ↑ a b c d Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
  14. ↑ a b c d The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
  15. ↑ a b Wolke, Robert L.; Parrish, Marlene (2002). What Einstein Told His Cook: Kitchen Science Explained. W. W. Norton & Company. ISBN 978-0-393-01183-8.
  16. ↑ Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
Retrieved from "https://en.wikibooks.org/w/index.php?title=Cookbook:Molasses&oldid=4599189"