Sugar's Role in Baked Goods

Did you know?

Sugar is the most popular ingredient added to foods in the entire United States!

Fun Facts

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

THE FUNCTION OF SUGAR IN BAKING

So why do we love sugar so much, and what is the function of sugar in baking?

GOLDEN-BROWN BAKE COLORS

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

SUGAR AND SWEETNESS

The forefront of sugar in baking is, of course, its added sweetness to any bake. 

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.

BAKED GOOD STRUCTURE

Sugar acts as a counterbalance to gluten-forming proteins. It bonds with water, so sugar pulls moisture away from other starches and proteins.

IN CLOSING

There’s no harm in indulging healthily, and there is beauty to be made and eaten in baked goods.

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