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  2. Lactose - Wikipedia

    en.wikipedia.org/wiki/Lactose

    Lactose, or milk sugar, is a disaccharide composed of galactose and glucose and has the molecular formula C 12 H 22 O 11. Lactose makes up around 2–8% of milk (by mass). The name comes from lact (gen. lactis ), the Latin word for milk, plus the suffix -ose used to name sugars.

  3. Disaccharide - Wikipedia

    en.wikipedia.org/wiki/Disaccharide

    For example, milk sugar (lactose) is a disaccharide made by condensation of one molecule of each of the monosaccharides glucose and galactose, whereas the disaccharide sucrose in sugar cane and sugar beet, is a condensation product of glucose and fructose. Maltose, another common disaccharide, is condensed from two glucose molecules. [7]

  4. Sugar - Wikipedia

    en.wikipedia.org/wiki/Sugar

    Lactose, maltose, and sucrose are all compound sugars, disaccharides, with the general formula C 12 H 22 O 11. They are formed by the combination of two monosaccharide molecules with the exclusion of a molecule of water. [72] Lactose is the naturally occurring sugar found in milk. A molecule of lactose is formed by the combination of a molecule ...

  5. 23 Make-Ahead Diabetes-Friendly Desserts - AOL

    www.aol.com/23-ahead-diabetes-friendly-desserts...

    A little planning goes a long way with these delicious recipes! You’ll have one less thing to worry about this holiday season, since these desserts are perfect for making in advance.

  6. What Happens If You Accidentally Swap Baking Soda & Baking ...

    www.aol.com/happens-accidentally-swap-baking...

    A dash of baking soda increases the Maillard reaction (a.k.a. the chemical process that creates a golden exterior) in recipes like zucchini bread and sugar cookies.

  7. Inverted sugar syrup - Wikipedia

    en.wikipedia.org/wiki/Inverted_sugar_syrup

    Inverted sugar syrup, also called invert syrup, invert sugar, [1] simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose.

  8. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]

  9. 10 Fun Recipes Inspired By the Classic Sugar Cookie - AOL

    www.aol.com/10-fun-recipes-inspired-classic...

    In addition to the usual white fudge base of sweetened condensed milk, white chocolate chips, heat-treated sugar cookie mix, and butter, this recipe calls for crushed shortbread cookies for a ...