{"id":560,"date":"2019-06-13T22:48:57","date_gmt":"2019-06-13T22:48:57","guid":{"rendered":"https:\/\/opentextbc.ca\/ingredients\/chapter\/key-takeaways-2\/"},"modified":"2019-06-14T22:42:32","modified_gmt":"2019-06-14T22:42:32","slug":"key-takeaways-2","status":"publish","type":"chapter","link":"https:\/\/opentextbc.ca\/ingredients\/chapter\/key-takeaways-2\/","title":{"raw":"Key Takeaways","rendered":"Key Takeaways"},"content":{"raw":"<div class=\"textbox textbox--key-takeaways\"><header class=\"textbox__header\">\r\n<p class=\"textbox__title\">Key Takeaways<\/p>\r\n\r\n<\/header>\r\n<div class=\"textbox__content\">\r\n<ul>\r\n \t<li>Sugar comes from a variety of sources. Our primary sugar, sucrose, comes from two sources: sugar cane and sugar beet, but both these sugars are chemically identical.<\/li>\r\n \t<li>As a food item, sugars are classed as carbohydrates, being formed from carbon, oxygen, and hydrogen atoms.<\/li>\r\n \t<li>There are three types of sugar, two of which are most important in their applications for the baker: monosaccharides (simple sugars) and disaccharides (complex sugars).<\/li>\r\n \t<li>Simple sugars comprise glucose (also known as dextrose), levulose, and galactose.<\/li>\r\n \t<li>Complex sugars comprise sucrose (our regular sugar), maltose, and lactose.<\/li>\r\n \t<li>Glucose is the same as dextrose, and fructose is the same as levulose.<\/li>\r\n \t<li>Relative sweetness varies among the different sugar types, from low as in lactose, to high as in levulose.<\/li>\r\n \t<li>Sugar has a wide range of applications in baking.<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\r\n&nbsp;","rendered":"<div class=\"textbox textbox--key-takeaways\">\n<header class=\"textbox__header\">\n<p class=\"textbox__title\">Key Takeaways<\/p>\n<\/header>\n<div class=\"textbox__content\">\n<ul>\n<li>Sugar comes from a variety of sources. Our primary sugar, sucrose, comes from two sources: sugar cane and sugar beet, but both these sugars are chemically identical.<\/li>\n<li>As a food item, sugars are classed as carbohydrates, being formed from carbon, oxygen, and hydrogen atoms.<\/li>\n<li>There are three types of sugar, two of which are most important in their applications for the baker: monosaccharides (simple sugars) and disaccharides (complex sugars).<\/li>\n<li>Simple sugars comprise glucose (also known as dextrose), levulose, and galactose.<\/li>\n<li>Complex sugars comprise sucrose (our regular sugar), maltose, and lactose.<\/li>\n<li>Glucose is the same as dextrose, and fructose is the same as levulose.<\/li>\n<li>Relative sweetness varies among the different sugar types, from low as in lactose, to high as in levulose.<\/li>\n<li>Sugar has a wide range of applications in baking.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"author":123,"menu_order":12,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-560","chapter","type-chapter","status-publish","hentry"],"part":546,"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters\/560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/users\/123"}],"version-history":[{"count":1,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters\/560\/revisions"}],"predecessor-version":[{"id":777,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters\/560\/revisions\/777"}],"part":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/546"}],"metadata":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters\/560\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/media?parent=560"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapter-type?post=560"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/contributor?post=560"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/license?post=560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}