Functions of sugar in flour cooking

Answer 1

1. Sweetness: Sugar adds sweetness to baked goods and enhances the overall flavor profile.

2. Browning: When sugar caramelizes during baking, it creates a golden-brown crust on baked goods, enhancing their appearance and flavor.

3. Tenderizing: Sugar helps to tenderize baked goods by interfering with gluten development, resulting in a softer texture.

4. Moisture retention: Sugar attracts and holds onto moisture, helping to keep baked goods moist and preventing them from drying out.

5. Fermentation: In yeast-raised baked goods, sugar provides food for the yeast to ferment and produce carbon dioxide gas, which helps the dough rise.

6. Preservative: High sugar content in baked goods can act as a preservative, helping to extend their shelf life by inhibiting microbial growth.

7. Color and texture improvement: Sugar can improve the color and texture of certain baked goods, such as cookies and cakes, by creating a more desirable crumb structure and mouthfeel.