sucrose oor Nepalees

sucrose

naamwoord
en
(biochemistry) A disaccharide with formula C <sub>12</sub> H <sub>22</sub> O <sub>11</sub> , consisting of two simple sugars, glucose and fructose; normal culinary sugar

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en
a disaccharide
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Sucrose

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As I have already said, most often this syrup is used for gingerbread dough, making cookies, as well as various creams and sweets. The peculiarity of this simple recipe for glucose syrup is that when heated, the sugar in it is broken down into glucose and sucrose, hence its name. As a result, the syrup turns out to be viscous and transparent, it is stored for a rather long time and is not subjected to sugar coating, which is very important.
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