What is the purpose of adding a small amount of glucose to pastillage?

The correct answer, which indicates that glucose is added to pastillage to slow down the drying process, highlights an important aspect of working with sugar-based confections. Pastillage is a type of dough made primarily from sugar and starch that is used for creating decorative pieces in cake design and sugar art.

Incorporating glucose into pastillage serves to retain moisture, which in turn prolongs the workability of the paste. This is crucial when intricate designs or shapes need to be crafted, as a slower drying time allows for more time to mold and manipulate the pastillage without it becoming too brittle or hard.

Moreover, the addition of glucose can help achieve a smoother result and a more flexible final product, reducing the risk of cracking as it dries. This is especially beneficial when delicate details are crucial for presentation in decorative sugar work.

While other aspects mentioned, such as flavor enhancement or structural strengthening, are important in different contexts, the primary function of glucose in this scenario relates to controlling the drying rate for optimal handling and finishing of the pastillage.