The Function of Sugar in Baking

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SUGAR AND SWEETNESS

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SUGAR AS A LEAVENING AGENT

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SUGAR AND GOLDEN-BROWN BAKE COLORS

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SUGAR AS A PRESERVATIVE

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SUGAR AND BAKED GOOD STRUCTURE

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The Function of Sugar in Baking

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These days, the average American eats almost 152 pounds of sugar each year, compared to 123 pounds of sugar per year in 1970.

SUGAR AND SWEETNESS

SUGAR AS A LEAVENING AGENT

Sugar makes the yeast more effective and can start the gluten development process, acting as the yeast’s food and nourishment.

SUGAR AND GOLDEN-BROWN BAKE COLORS

During the cooking process, the sugar caramelizes starting at 347℉, giving off that beautiful slightly browned color.

SUGAR AS A PRESERVATIVE

Sugar is a natural preservative, and in many items with long shelf lives, sugar has been added outside of natural occurrences.

SUGAR AND BAKED GOOD STRUCTURE

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