This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
B. Sucrose and corn sirup.
Dissolve 1/2 cup (100 grams) of sucrose and 1/2 cup (162 grams) of commercial corn sirup in 1/3 cup of water. Repeat directions under 4A. What is the effect on the stage of cookery or hardness when one-half sucrose and one-half corn sirup are used? Compare your results with those of Miss Daniels in J. Home Econ. 6: 457 and 482 (1914).
Temperature | Texture | Threads | Stage of cookery | Used for | |||
°C. | °F. | In water | Room temperature | On the tongue | |||
111 | |||||||
113 | |||||||
118 | |||||||
122 | |||||||
132 | |||||||
145 | |||||||
170 |
C. Sucrose and crystalline dextrose.
Dissolve 1/2 cup (100 grams) of sucrose and 1/2 cup of crystalline dextrose (80 grams) in 1/2 cup of water. Repeat directions under 4A. How does the hardness of the sirups obtained under 4A, 4B, and 4C compare for any given definite temperature, for example, 118°C.?
Tempera-ture | Texture | Threads | Stage of cookery | Used for | |||
°C. | °F. | In water | Room temperature | On the tongue | |||
111 | |||||||
113 | |||||||
118 | |||||||
122 | |||||||
132 | |||||||
145 | |||||||
170 |
D. Sucrose and dextrin.
Dissolve 1/2 cup (100 grams) of sucrose and 1/2 cup of dextrin in 1/2 cup of water. Repeat directions under 4A.
Tempera-ture | Texture | Threads | Stage of cookery | Used for | |||
°c. | °F. | In water | Room temperature | On the tongue | |||
111 | |||||||
113 | |||||||
118 | |||||||
122 | |||||||
132 | |||||||
145 | |||||||
170 |
 
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