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For 1 cup brown sugar, substitute 1 cup organic brown sugar, coconut sugar, or date sugar, or substitute up to half of the brown sugar with agave nectar in baking.
It is simply the byproduct of refining crushed sugarcane or sugar beets into sugar. There are basically three types: light, dark, and blackstrap (which is more bitter). Photo: Diana Rattray Light ...
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You may have heard of light brown sugar and dark brown sugar. Well, they're basically the same thing, except one has more molasses than the other. To make light brown sugar, you need:
Brown sugar crystals. Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses.It is by tradition an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), but is now often produced by the addition of molasses to refined white sugar (commercial brown sugar).
Amylolytic process or amylolysis is the conversion of starch into sugar by the action of acids or enzymes such as amylase. [1]Starch begins to pile up inside the leaves of plants during times of light when starch is able to be produced by photosynthetic processes.
Caramelization is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C 24 H 36 O 18), caramelens (C 36 H 50 O 25), and caramelins (C 125 H 188 O 80).
Many recipes simply call for "brown sugar" but of course, if you've ever been down the baking aisle of a grocery store, you know you'll probably find boxes or bags labeled "light" and "dark."