Sugar and Chocolate Production: Biochemical Processes and Applications

This project provides a detailed analysis of sugar and chocolate production processes, focusing on the biochemical changes that occur at various stages. The project begins with an introduction to biochemical reactions and then delves into the specific processes involved in sugar production, including the extraction of juice, clarification, concentration, crystallization, and refining. The report explains the fermentation of sugar to ethanol or CO2. The project also explores the stages of chocolate production, from fermentation and drying of cocoa beans to roasting, grinding, mixing, and conching. The biochemical changes during fermentation, the Maillard reaction during roasting, and the Strecker-type reaction are all discussed. Finally, the project examines the application of different types of sugar (white, brown, caster, cube, icing, fondant) and chocolate (milk, dark, white, ruby, modeling) in the manufacture of bakery products. The project includes illustrations of key chemical structures and reactions.

Sugar and Chocolate
technology project 2

Table of Contents
INTRODUCTION ..........................................................................................................................3
DISCUSSION .................................................................................................................................3
Biochemical changes that occur in the stages of sugar production.............................................3
Biochemical changes that occur in the stages of chocolate production......................................6
Application of types of sugar and chocolate in the manufacture of bakery products.................9
CONCLUSION .............................................................................................................................10
REFERENCES .............................................................................................................................11

INTRODUCTION
Biochemical changes are defined as the activities associated with growth and reactions.
This is a chemistry in which reactions are controlled by composite proteins named enzymes.
Processing sugar is a process in which biochemical changes occurs in prominent manner.
Chemical change arise when a substance get combined with other substance named chemical
synthesis (Bohacz, 2018). This report is associated with process of sugar and chocolate
production in which description of various chemical process is examined.
DISCUSSION
Biochemical changes that occur in the stages of sugar production
Sugar is a sweet, colourless, water soluble compound present in seed plant and makes the
most simplest group of carbohydrates. Most of the sugar is named as sucrose in which crystalline
tabletop and industrial sweetener used within food and various beverages. As a chemical term,
“sugar” usually refers to all carbohydrates of the general formula Cn(H2O)n. Sucrose is a
disaccharide, or double sugar, being composed of one molecule of glucose linked to one
molecule of fructose. Because one molecule of water (H2O) is lost in thecondensation reaction
linking glucose to fructose, sucrose is represented by the formula C12H22O11 (following the
general formula Cn[H2O]n – 1). Globally 80% of overall sugar is produced by sugar cane and
sugar cane is not cultivated in EU the major production of sugar cane is executed over Brazil,
India, China and US.
Sugar is a poly-alcohol in which one element is oxidised with aldehyde or ketone. The
most common and basic sugar is glycerinaldehyde which is having chains of 3 carbons. The
chemical process of preparing sugar is called ethanol or alcoholic fermentation. This process
converts sugar such as fructose, glucose, sucrose in cellular energy.
Biochemical process of sucrose fermentation
The chemical equation defined below is summarising fermentation of sucrose
(C12H22O11) into ethanol (C2H5OH) (Dwivedi, 2016). With the help of alcoholic fermentation
one mole of glucose get converted into two moles of ethanol and two moles of carbon dioxide.
The overall chemical formula of fermentation process is :

Sucrose is defined as the sugar which is composed of glucose and the same is linked with
fructose. The primal step of alcohol fermentation enzyme named invertase splits the glycosidic
linkage in between molecules of glucose and fructose.
In the next step each and every molecule of glucose get converted into two molecules of alpha
keto acid named Pyruvate. This is the process which is named as glycolysis. With the help of
below mentioned equation:
CH3COCOO− is pyruvate and Pi is defined as inorganic phosphate. In this stage pyruvate get
converted into ethanol and CO2 By undertaking 2 steps. In this manner regenerated oxidised
NAD+ is required for the process of glycolysis (Gouot and et. al., 2019).
By using catalyst pyruvate decarboxylase the next equation is elaborated as under:
This is the reaction which get catalysed by alcohol dehydrogenase which is a group of enzymes
that can occur within various organisms and helps in performing inter-conversation between
alcohols and aldehydes. This enzyme is also called ADH1 baker's yeast.
With the help of above mentioned equation this is seen that by chemically equation two
reactants get diverted into molecules such as NAD+ to NADH. Two molecules of ADP also get
converted into two ATP and water molecules with the help of metabolism reaction that may
result in production of ATP or GTP.
Fermentation of sugar of sugar to ethanol or CO2 can also be performed by a rod-shapes
bacterium named Zymomonas mobilis which is a gram negative facultative anaerobic.

Illustration 1: Glucose
depicted in Haworth
projection
Illustration 2: Pyruvate
Illustration 3:
Acetaldehyde

Illustration 4: Ethanol
In this manner the production of sugar get completed and by using various biochemical
process this process comes to an end (Valverde Garcia and et. al., 2020). In general terms
processing of sugar may include 6 major steps such as
1. Extraction of the Juice
2. Clarification of Juice
3. Concentration and Crystallization
4. Separation of Crystals
5. Refining of Sugar
6. Recovery of Sugar Molasses
In each of above process chemical reactions are taking place in order to process all sugar
manufacturing activities with high level of appropriateness and efficiency.
Biochemical changes that occur in the stages of chocolate production
Chocolate is a product which is widely used and consumed by all generations in effective
manner. Chocolate contains rich amount of fat, proteins, carbohydrates and many more bioactive
compounds. Cocoa beans are regarded as the major component of chocolate manufacturing.
Production process of chocolate is associated with various stages such as fermentation, drying,
roasting, grinding and mixing of cocoa beans (Figueroa-Hernández and et. al., 2019). There are
various ingredients that are used within manufacturing of chocolates such as cocoa mass, sugar,
cocoa butter, aroma, milk and other components when required. There are basically three phases
in which chocolates are being manufactured and in these stages breakdown of sugar and
mucilage take place.
Under first phase anaerobic yeasts takes place which remains for more than 24 hours and under
this phase low level of oxygen is existed and pH is more than 4.

Within second phase lactic acid bacteria is developed which is the dominating element within
this process. The bacteria got active within time gap of 48 to 96 hours which is regarded as
beginning of this stage (Hinneh and et. al., 2018).
Under third stage acetic acid is dominated and process of aeration got increased. Under this
process exothermic reactions takes place which converts alcohol to acetic acid. Due to
exothermic reactions temperature get increased by 50oC or may be higher.
Fermentation is the process in which in which proper development of aroma is executed
and due to reason initial step of chocolate manufacturing get started. After the process of
fragmentation drying of cocoa takes place which is helpful in lowering moisture content and the
process of oxidative takes place which were initiated during the process of fragmenting cocoa
beans. When cocoa beans are dried the moisture content is 6-8% and due to low level of moisture
it helps the cocoa beans to easy to transport.
Cocoa beans are roasted in a factory and this is regarded as the first stage of chocolate
manufacturing. This process is associated with high temperature which is between 120oC to
140oC. By roasting of chocolates undesirable components are reduced and in this manner specific
aroma is created within chocolates. Grinding and mixing of all ingredient of chocolates are
highly necessary so that to attain appropriate size within all ingredients. The main ingredient
used within chocolate production are cocoa liquor, cocoa butter, sugar, milk.
Conching is defined as mixing and treatment of heating is conducted in order to produce
liquid chocolate (Martínez-Monteagudo, Enteshari and Metzger 2019). With the help of
appropriate chemical processes volatile acids are evaporated. On the other hand tempering is the
process in which stable products are obtained and this process is associated with thermal
processing and may result in consistently changing crystal of cocoa butter and convert crystalline
network cooling.

Illustration 5: .Possible transformation of of tryptophan during fermentation of cocoa beans
As roasting is an activity which is executed for high temperature and under this protein
degradation are taking place within chemical reactions. Under this process the major process is
named as Maillard reaction which takes place in order to reduce sugar and amino group from
amino acids and proteins (Oladejo and et. al., 2019). By using these reactions cocoa is obtained
and under this chocolate is prepared with specific aroma and specific flavour as well.
Illustration 6:Strecker-type reaction for formation of aldehydes during roasting of cocoa beans.
This can be said that the chemistry existed in the production of chocolates is very
complex as there are numerous processes associated with this. The major changes are faced
during process of fermentation as under this process roasting of cocoa beans take place and the
same is followed during conching of chocolates. These processes are required to be conducted in
such a way that influence of chemical reactions can be managed and aroma of chocolates can be
retained.

Application of types of sugar and chocolate in the manufacture of bakery products
Sugar is defined as the essence of dessert and soul of baking. There are various types of
sugar which is used in preparing bakery products and these are helpful for every bakery product
to look differentiated with each other. Some of the different types are elaborated as under:
White sugar is one of the most common type of sugar which is significantly used in baking
products. This sugar is extracted from beet plant or sugar cane in which an appropriate process is
followed to prepare the same. Granulated sugar is having big crystal pieces and not commonly
this is used in preparing baking products as this is hard to get dissolved and leaves a crunch
which is unwanted. This sugar is used for making caramel, fruit coulis, and fruit jams. This sugar
is used when the products are directly exposed to heat so that the same can be dissolved.
Brown sugar is less processed as in comparison of white sugar and it is having molasses in them.
Brown sugar is used in cookies and dessert as this adds caramel flavour. Brown sugar may add
chewiness whereas caster sugar adds crunch to prepared food. Pecan cookies and choco chips are
made from brown sugar (Rice, Zannini Arendt and Coffey, 2020).
Cube sugar is defined as the form of refined syrup which is regarded as highest grade. This is
prepared in moulds at the time when sugar is moist and then it is packed when dried to varied
packaging. Cube sugar is regarded as excellent when caramel work is done with bakery product
preparation.
Bulk granulated is used by many bakeries in order to save handling and storage cost within their
preparation process. This is helpful for bakeries to bring crunch flavour so that to maximise taste
for their customers.
Liquid sugar is used by some bakeries in which water and sugar get mixed and the same is
tailored to fulfil requirements of customers.
Icing sugar is known as powder sugar which is produced by grinding of high grade crystals. The
process of preparing icing sugar starts from sieving and ends at yielding of icing sugar. Icing
sugar is having part of wheat starch so it can not be used in gluten free ingredient. Bakeries use
this type of sugar in order to garnish products and to prepare batter for numerous cakes.
Fondant sugar is type of sugar which is used for frosting of cakes and doughnuts.
Besides this bakeries are using various chocolates so that to fulfil food needs of their customers
and some of them are elaborated as under:

Milk chocolates is a type of solid chocolate which is prepared by powered milk, liquid milk or
condensed milk. This contains a significant amount of chocolate due to which this is creamy and
soft in texture.
Dark chocolates is also regarded as plain chocolates in which high amount of cocoa is existed
and all the fat element within this chocolate is coming from cocoa butter rather than from milk.
Dark chocolates are used by bakeries as in the process of preparing cakes and lava cakes as these
chocolates are having heavy particles of cocoa.
White chocolates are made of sugar, milk, cocoa butter and in manufacturing process cocoa
solids are not used. This is used by bakeries for producing cake garnishing items or shaped
chocolates.
Ruby chocolates is a type of chocolates which is prepared from ruby cocoa bean and this is of
red colour along with different flavours. Bakeries are using this chocolates for toppings over
cakes and other cupcakes.
Modelling chocolates is define as the paste in which combination is made with corn syrup,
glucose syrup and golden syrup (Demirkesen and Mert, 2020). These chocolates are used for
preparing pastries and to add sweetening taste to them.
This is examined that there are numerous chocolates and sugar that can be used by
bakeries for making their products. Confectionery items are totally linked with sugar and
chocolates and all these products are somehow using substantial portion of sugar and chocolates.
All the verities of sugar and chocolates are dependent over verity of cake or cookies and in this
manner linkage can be established in usage of sugar and chocolates.
CONCLUSION
From the above discussion this can be concluded that there are various chemical process
which are used in preparation of sugar and chocolates. Some chemical compounds are used too
for effectively finishing up the process. There are numerous types of chocolates which are used
by bakery industry for making verities of products and to fulfil food needs of customers. On the
other hand various food processing are utilised under bakery industry as this industry is using
sugar and chocolates in prominent manner.

REFERENCES
books and journals
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products. Critical reviews in food science and nutrition. 60(14). pp.2460-2479.
Dwivedi, R.S., 2016. A scenario of abiotic stress impact on production potential of sugarcane: A
climate resilient crop. Climate change and environmental sustainability, 4(2), pp.110-
128.
Figueroa-Hernández and et. al., 2019. The challenges and perspectives of the selection of starter
cultures for fermented cocoa beans. International journal of food microbiology, 301,
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Gouot and et. al., 2019. Grape berry flavonoids: A review of their biochemical responses to high
and extreme high temperatures. Journal of experimental botany, 70(2), pp.397-423.
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profiles and the implications on some Maillard reaction related flavor volatiles in
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