Brown sugar is a type of refined sugar composed of sucrose which is crystallized with a moderate amount of molasses. After harvesting from sugar cane or sugar beets, the raw sugar undergoes two stages of refinement. In the first stage, the raw sugar crystals are separated from the molasses and high amounts of molasses are removed, creating white table sugar. In the next stage of processing, a portion of the molasses is re-introduced, giving brown sugar its characteristic tan color and distinctiveness flavor.
Varieties of Brown Sugar
There are a few common varieties of brown sugar available:
Light brown sugar- Contains a light amount of molasses, giving it a milder flavor than dark brown sugar. It has a light tan color. Light brown sugar is commonly used in baking recipes calling for brown sugar.
Dark brown sugar- Has more molasses content than light brown sugar, imparting a stronger molasses flavor. It has a darker brown color. Dark brown sugar works well in recipes where the molasses flavor is prominent like gingerbread or barbecue sauce.
Turbinado or Demerara sugar- Considered a 'raw' sugar as it undergoes minimal processing. The large sugar crystals retain some molasses and have a golden brown color. Turbinado sugar has a mild molasses taste and crunchy texture. It's often used for decorating baked goods or adding texture to granola.
Adding Flavor and Moisture to Baked Goods
The presence of molasses in brown sugar it very hygroscopic, meaning it readily absorbs moisture from the air. For this reason, brown sugar should always be stored in an airtight container to prevent hardening. Compared to white sugar, brown sugar adds richer flavor notes and extra moisture to baked goods. This is because the invert sugars from molasses promote browning reactions during baking. Recipes using brown sugar in place of white sugar will have a softer, chewier texture and deepened flavors from the molasses. Common baked goods enhanced by brown sugar include coffee cakes, cookies, crisps and pies.
Chemistry Behind Brown Sugar's Properties
On a molecular level, brown sugar differs from white sugar due to the presence of invert sugars from molasses. When cane juice is extracted from sugarcane, it contains a mixture of sucrose, glucose and fructose. Refining into white sugar removes all trace molasses, leaving behind pure sucrose crystals. But during the re-introduction of molasses into brown sugar, the sucrose is inverted into its single sugar components of glucose and fructose through hydrolysis.
This inversion process has several impacts on brown sugar's behavior versus white sugar. Firstly, invert sugars are hygroscopic which causes brown sugar to readily absorb moisture from the air if not stored properly. Additionally, inverted sugars caramelize and brown at lower temperatures compared to sucrose. This promotes richer browning reactions during baking, enhancing flavor development in baked goods made with brown sugar. Understanding these underlying chemical mechanisms is key to maximizing brown sugar's unique qualities in recipes.
Savory Uses for Brown Sugar
While brown sugar is a staple for sweet baking, it also adds depth and complexity to savory dishes. The balanced sweet-salty flavor profile from molasses pairs beautifully with robust ingredients. Some popular savory applications for brown sugar include:
- Barbecue sauces, glazes and marinades - Brown sugar's subtle sweetness cuts through bold smoke and spice flavors.
- Ham glazes - Brushing ham with a brown sugar glaze before baking creates a crispy, caramelized exterior.
- Meat rubs and marinades - Brown sugar tenderizes meats while imparting savory-sweet flavors when used in dry rubs.
- Savory baking - Brown sugar lends moisture and flavor to breads, scones and biscuits containing additions like cheese, herbs or vegetables.
- Asian cooking - Brown sugar balances the heat in recipes like teriyaki chicken, Singapore noodles or Thai curries.
With the versatility to enhance both sweet and savory dishes, brown sugar is an essential pantry staple worthy of exploration beyond traditional baking applications.
Health Benefits and Nutrition Facts
Like white sugar, brown sugar is high in calories due to its concentrated sucrose content. One tablespoon provides around 16 calories and 3.5 grams of natural sugars. However, brown sugar has slightly higher nutrient levels than white sugar due to trace minerals from molasses. Some notable nutritional attributes of brown sugar include:
- Manganese- Important for energy production, skeletal development and antioxidant protection. 1 tablespoon of brown sugar contains 11% of the RDA for manganese.
- Potassium- Vital electrolyte that helps regulate blood pressure and hydration. One tablespoon provides 2% of the daily value.
- Iron and magnesium- In small amounts, these minerals support oxygen transport and enzyme/DNA functions in the body.
- Antioxidants- Molasses contains phenolic compounds that have demonstrated antioxidant and anti-inflammatory properties in vitro.
For most healthy individuals, moderate intake of brown sugar poses no significant health risks. As with any calorie-dense sweetener, portion control is recommended to prevent excess sugar consumption linked to weight gain and metabolic issues.
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