|
Powdered sugar, also called confectioner's sugar or icing sugar, is a finely ground sugar made by milling normal granulated sugar into a powdered state. It usually contains a small amount of anti-caking agent to prevent clumping and improve flow. Although most often produced in a factory, it can also be made by putting normal sugar in a coffee grinder, or crushing it by hand in a mortar and pestle. In industrial food production, it is used where a quick dissolving sugar is required. Domestically, it is principally used to make icing or frosting and other cake decorations. It is often lightly dusted onto baked goods to add a light sweetness and subtle decoration. Powdered sugar is available in different degrees of fineness, most commonly XXX, XXXX, and 10X, with more Xs indicating finer grains.〔(【引用サイトリンク】 work = O Chef )〕 With finer particles more moisture is absorbed, which results in caking. An anti-caking agent is generally added during grinding, typically corn starch, or tricalcium phosphate, at 3% to 5% concentration, to absorb moisture and improve flow by reducing contact between sugar crystals.〔Asadi (2006), 451-452.〕〔Chen (1993), 530〕 Caster sugar (also referred to as ''superfine'' or ''baker's sugar'') has a larger particle size than powdered sugar, approximately half that of granulated sugar. 〔(【引用サイトリンク】url=https://www.chsugar.com/sugar/detail/bakers-sugar )〕 Snow powder (or ''snow sugar'') is a non-melting form of ''icing sugar'' usually consisting of dextrose, starch and anti-binding agents, useful for retaining its structure when dusted onto cakes or pastries that require refrigeration. It is mostly used for decorative purposes. == See also == * == References == *Asadi, Mosen. ''(Beet-Sugar Handbook )''. John Wiley & Sons, 2006. *Chen, James C. P., Chung Chi Chou. ''(Cane Sugar Handbook: A Manual for Cane Sugar Manufacturers and Their Chemists )''. John Wiley & Sons, 1993. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「powdered sugar」の詳細全文を読む スポンサード リンク
|