词条 | Confectionery | ||||||||||||||||||||||||||||||||||||||||||
释义 |
Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods. Sugar confectionery includes candies (sweets in British English), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections.[3] The words candy (US and Canada), sweets (UK and Ireland), and lollies (Australia and New Zealand) are common words for the most common varieties of sugar confectionery. The confectionery industry also includes specialized training schools and extensive historical records.[4] Traditional confectionery goes back to ancient times and continued to be eaten through the Middle Ages into the modern era. HistoryBefore sugar was readily available in the ancient western world, confectionery was based on honey.[6] Honey was used in Ancient China, Ancient India, Ancient Egypt, Ancient Greece and Ancient Rome to coat fruits and flowers to preserve them or to create sweetmeats.[7] Between the 6th and 4th centuries BC, the Persians, followed by the Greeks, made contact with the Indian subcontinent and its "reeds that produce honey without bees". They adopted and then spread sugar and sugarcane agriculture.[8] Sugarcane is indigenous to tropical Indian subcontinent and Southeast Asia.[9][10][11][12][13] In the early history of sugar usage in Europe, it was initially the apothecary who had the most important role in the production of sugar-based preparations. Medieval European physicians learned the medicinal uses of the material from the Arabs and Byzantine Greeks. One Middle Eastern remedy for rheums and fevers were little, twisted sticks of pulled sugar called in Arabic al fänäd or al pänäd. These became known in England as alphenics, or more commonly as penidia, penids, pennet or pan sugar. They were the precursors of barley sugar and modern cough drops. In 1390, the Earl of Derby paid "two shillings for two pounds of penydes." As the non-medicinal applications of sugar developed, the comfitmaker, or confectioner gradually came into being as a separate trade. In the late medieval period the words confyt, comfect or cumfitt were generic terms for all kinds of sweetmeats made from fruits, roots, or flowers preserved with sugar. By the 16th century, a cumfit was more specifically a seed, nut or small piece of spice enclosed in a round or ovoid mass of sugar. The production of comfits was a core skill of the early confectioner, who was known more commonly in 16th and 17th century England as a comfitmaker. Reflecting their original medicinal purpose, however, comfits were also produced by apothecaries and directions on how to make them appear in dispensatories as well as cookery texts. An early medieval Latin name for an apothecary was confectionarius, and it was in this sort of sugar work that the activities of the two trades overlapped and that the word "confectionery" originated.[4] In 1847, the candy bar was invented by Joseph Fry, who discovered a way to mix melted cacao butter back into cocoa powder along with sugar by creating a paste that could press into a mold. Sweetening agentsConfections are defined by the presence of sweeteners. These are usually sugars, but it is possible to buy sugar-free candies, such as sugar-free peppermints. The most common sweetener for home cooking is table sugar, which is chemically a disaccharide containing both glucose and fructose. Hydrolysis of sucrose gives a mixture called invert sugar, which is sweeter and is also a common commercial ingredient. Finally, confections, especially commercial ones, are sweetened by a variety of syrups obtained by hydrolysis of starch. These sweeteners include all types of corn syrup.[14] Bakers' confectioneryBakers' confectionery includes sweet baked goods, especially those that are served for the dessert course. Bakers' confections are sweet foods that feature flour as a main ingredient and are baked. Major categories include cakes, sweet pastries, doughnuts, scones, and cookies.[15] In the Middle East and Asia, flour-based confections predominate. Types{{see also|List of cakes|List of cookies|List of doughnut varieties|List of pastries}}Cakes have a somewhat bread-like texture, and many earlier cakes, such as the centuries-old stollen (fruit cake), or the even older king cake, were rich yeast breads. The variety of styles and presentations extends from simple to elaborate. Major categories include butter cakes, tortes, and foam cakes.Confusingly, some desserts that have the word cake in their names, such as cheesecake, are not technically cakes, while others, such as Boston cream pie are cakes despite seeming to be named something else. Sugar confectionerySugar confections include sweet, sugar-based foods, which are usually eaten as snack food. This includes sugar candies, chocolates, candied fruits and nuts, chewing gum, and sometimes ice cream. In some cases, chocolate confections are treated as a separate category, as are sugar-free versions of sugar confections.[17] Different dialects of English use regional terms for sugar confections:
In the USA, a chocolate-coated candy bar (e.g. Snickers) would be called a candy bar, in Britain more likely a chocolate bar than unspecifically a sweet.
ClassificationThe United Nations' International Standard Industrial Classification of All Economic Activities (ISIC) scheme (revision 4) classifies both chocolate and sugar confectionery as ISIC 1073, which includes the manufacture of chocolate and chocolate confectionery; sugar confectionery proper (caramels, cachous, nougats, fondant, white chocolate), chewing gum, preserving fruit, nuts, fruit peels, and making confectionery lozenges and pastilles.[20] In the European Union, the Statistical Classification of Economic Activities in the European Community (NACE) scheme (revision 2) matches the UN classification, under code number 10.82. In the United States, the North American Industry Classification System (NAICS 2012) splits sugar confectionery across three categories: National industry code 311340 for all non-chocolate confectionery manufacturing, 311351 for chocolate and confectionery manufacturing from cacao beans, and national industry 311352 for confectionery manufacturing from purchased chocolate.[21] Ice cream and sorbet are classified with dairy products under ISIC 1050, NACE 10.52, and NAICS 311520.[22]Examples{{further|List of candies}}Sugar confectionery items include candies, lollipops, candy bars, chocolate, cotton candy, and other sweet items of snack food. Some of the categories and types of sugar confectionery include the following:[14]
Storage and shelf lifeShelf life is largely determined by the amount of water present in the candy and the storage conditions.[24] High-sugar candies, such as boiled candies, can have a shelf life of many years if kept covered in a dry environment. Spoilage of low-moisture candies tends to involve a loss of shape, color, texture, and flavor, rather than the growth of dangerous microbes. Impermeable packaging can reduce spoilage due to storage conditions. Candies spoil more quickly if they have different amounts of water in different parts of the candy (for example, a candy that combines marshmallow and nougat), or if they are stored in high-moisture environments.[24] This process is due to the effects of water activity, which results in the transfer of unwanted water from a high-moisture environment into a low-moisture candy, rendering it rubbery, or the loss of desirable water from a high-moisture candy into a dry environment, rendering the candy dry and brittle. Another factor, affecting only non-crystalline amorphous candies, is the glass transition process.[24] This can cause amorphous candies to lose their intended texture. Cultural rolesBoth bakers' and sugar confections are used to offer hospitality to guests. Confections are used to mark celebrations or events, such as a wedding cake, birthday cake or Halloween. Tourists commonly eat confections as part of their travels. The indulgence in rich, sugary foods is seen as a special treat, and choosing local specialties is popular. For example, visitors to Vienna eat Sachertorte and visitors to seaside resorts in the UK eat Blackpool rock candy. Transportable confections like fudges and tablet may be purchased as souvenirs.[25]NutritionGenerally, confections are low in micronutrients and protein but high in calories. They may be fat-free foods, although some confections, especially fried doughs and chocolate, are high-fat foods. Many confections are considered empty calories. Specially formulated chocolate has been manufactured in the past for military use as a high-density food energy source. Many sugar confections, especially caramel-coated popcorn and the different kinds of sugar candy, are defined in US law as foods of minimal nutritional value.[26] RisksExcessive consumption of confectionery has been associated with increased incidences of type 2 diabetes, obesity,[27] and tooth decay. Contaminants and coloring agents in confectionery can be particularly harmful to children. Therefore, confectionery contaminants, such as high levels of lead, have been restricted to 1 ppm in the US. There is no specific maximum in the EU.[28] Candy colorants, particularly yellow colorants such as E102 Tartrazine, E104 Quinoline Yellow WS and E110 Sunset Yellow FCF, have many restrictions around the world. Tartrazine, for example, can cause allergic and asthmatic reactions and was once banned in Austria, Germany, and Norway. Some countries such as the UK have asked the food industry to phase out the use of these colorants, especially for products marketed to children.[29] See also{{portal|Food}}
References1. ^{{Cite book|url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA213|title=The Oxford Companion to Food|last=Davidson|first=Alan|publisher=Oxford University Press|year=2014|isbn=9780199677337|location=|page=213}} 2. ^{{cite book|url=https://books.google.com/books?id=akYLOTMdCSEC&pg=PA106#v=onepage&q&f=false|title=Dictionary of Food Science and Technology|date=2009|publisher=Wiley–Blackwell|isbn=9781405187404|editor=International Food Information Service|edition=2nd|location=Chichester, U.K.|page=106}} 3. ^{{cite book|title=The Science of Sugar Confectionery|last=Edwards|first=W.P.|date=2000|publisher=Royal Society of Chemistry|isbn=9780854045938|location=Cambridge|page=1}} 4. ^1 "The Art of Confectionery". Historic Food. 5. ^{{cite book|title=Sugar: A Bitterweet History|publisher=Penguin|year=2010|author=Elizabeth Abbot|isbn=978-1-590-20297-5}} 6. ^{{cite book |title = Confectionery Products Handbook (Chocolate, Toffees, Chewing Gum & Sugar Free Confectionery)|publisher=Asia Pacific Business Press |date=2013|isbn=9788178331539 |url=https://books.google.com/books?id=a989AQAAQBAJ |location=India |author=NPCS |page=1}} 7. ^{{cite book|last=Toussaint-Samat|first=Maguelonne|title=A History of Food|year=2009|publisher=Wiley-Blackwell|location=New Jersey|isbn = 9781444305142}} 8. ^{{cite web|title=Agribusiness Handbook: Sugar beet white sugar| publisher= Food and Agriculture Organization, United Nations|year=2009|url=http://www.eastagri.org/publications/pub_docs/4_Sugar_web.pdf}} 9. ^George Watt (1893), The Economic Products of India, W.H. Allen & Co., Vol 6, Part II, pages 29–30 10. ^J.A. Hill (1902), The Anglo-American Encyclopedia, Volume 7, page 725 11. ^Thomas E. Furia (1973), CRC Handbook of Food Additives, Second Edition, Volume 1, {{ISBN|978-0849305429}}, page 7 (Chapter 1, by Thomas D. Luckey) 12. ^Mary Ellen Snodgrass (2004), Encyclopedia of Kitchen History, {{ISBN|978-1579583804}}, Routledge, pages 145–146 13. ^{{cite web|url=https://ahdictionary.com/word/search.html?q=candy |title=American Heritage Dictionary Entry: candy |publisher=Ahdictionary.com |date= |accessdate=2018-09-20}} 14. ^1 Terry Richardson, Geert Andersen, "Confectionery" in Ullmann's Encyclopedia of Industrial Chemistry 2005 Wiley-VCH, Weinheim. {{DOI|10.1002/14356007.a07_411}} 15. ^{{cite book|editor = International Food Information Service|title = Dictionary of Food Science and Technology|date = 2009|publisher = Wiley–Blackwell|location = Chichester, U.K.|isbn = 9781405187404|page = 39|url = https://books.google.com/?id=akYLOTMdCSEC&pg=PA106#v=onepage&q&f=false|edition = 2nd}} 16. ^{{Cite book|url=https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT368|title=The Oxford Companion to Sugar and Sweets|date=1 April 2015|publisher=Oxford University Press|isbn=9780199313624|page=368|language=en}} 17. ^{{cite book|last=Edwards|first=W.P.|title=The Science of Sugar Confectionery|date=2000|publisher=Royal Society of Chemistry|location=Cambridge|isbn=9780854045938|page=1}} 18. ^{{citation|first1 = |last1 = |first2 = |last2 = |first3 = |last3 = |first4 = |last4 = |title = Definition of chuddy Oxford dictionary (British & World English)|url = http://www.oxforddictionaries.com/definition/english/chuddy|publisher = |date = 2014|location = |issn = |isbn = |pages = |journal = www.oxforddictionaries.com|volume = |series = |issue = |doi = |accessdate = 15 July 2014}} 19. ^{{cite web|url=http://www.straightdope.com/mailbag/mcottoncandy.html |title=Cotton Candy |work=The Straight Dope |date=7 February 2000 |accessdate=30 November 2011}} 20. ^{{cite web|url = http://unstats.un.org/unsd/cr/registry/regcs.asp?Cl=27&Lg=1&Co=1073|title = ISIC Rev.4 code 1073: Manufacture of cocoa, chocolate and sugar confectionery|date = 2014|accessdate = 18 June 2014|website = United Nations Statistics Division, Classification Registry|publisher = |last = |first = }} 21. ^{{cite web|url = http://unstats.un.org/unsd/cr/registry/regso2.asp?Cl=27&Co=1073&Lg=1|title = Correspondences for ISIC Rev.4 code 1073|date = 2014|accessdate = |website = United Nations Statistics Division|publisher = |last = |first = }} 22. ^{{cite web|url = http://unstats.un.org/unsd/cr/registry/regso2.asp?Cl=27&Co=1050&Lg=1|title = Correspondences for ISIC Rev.4 code 1050|date = 2014|accessdate = 18 June 2014|website = United Nations Statistics Division|publisher = |last = |first = }} 23. ^Margaret McWilliams. (2006) Nutrition and Dietetics Eighth edition edn. Prentice Hall: Pearson Education Inc. 24. ^1 2 {{cite journal |vauthors=Ergun R, Lietha R, Hartel RW |title=Moisture and shelf life in sugar confections |journal=Crit Rev Food Sci Nutr |volume=50 |issue=2 |pages=162–92 |date=February 2010 |pmid=20112158 |doi=10.1080/10408390802248833 |url=}} 25. ^{{Cite book|title = Sugar Heritage and Tourism in Transition|last = Cleave|first = Paul|publisher = Channel View Publications|year = 2012|isbn = 9781845413897|location = |pages = 159–172|url = https://books.google.com/?id=fpl4XlX2D1UC&pg=PA158|chapter = Sugar in Tourism: 'Wrapped in Devonshire Sunshine'}} 26. ^{{cite web|url=https://www.fns.usda.gov/school-meals/foods-minimal-nutritional-value|title=Foods of Minimal Nutritional Value|last=|first=|date=13 September 2013|website=www.fns.usda.gov|series=Appendix B of 7 CFR Part 210|publisher=Food and Nutrition Service, United States Department of Agriculture|language=en|archive-url=|archive-date=|dead-url=|access-date=4 August 2017}} 27. ^Joseph Wuebben and Mike Carlson; [https://www.mensfitness.com/nutrition/what-to-eat/keep-the-carbs "Sugar: What Kinds to Eat and When"] Mensfitness.com, (Retrieved: 27 January 2018) 28. ^EFSA Scientific Opinion on Lead in Food European Food Safety Authority (EFSA), Retrieved 13 November 2012 29. ^Ministers agree food Color ban BBC News, Retrieved 14 November 2012 Further reading
External links{{Wiktionary}}{{commons category|confectionery}}{{Cookbook|Confections}}{{Candy}}{{Cakes}}{{cuisine}}{{Authority control}} 3 : Candy|Confectionery|Desserts |
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