Sugar
's Role in Baked Goods
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Did you know?
Sugar is the most popular ingredient added to foods in the entire United States!
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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.
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THE FUNCTION OF SUGAR IN BAKING
So why do we love sugar so much, and what is the function of sugar in baking?
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GOLDEN-BROWN BAKE COLORS
During the cooking process, the sugar caramelizes starting at 347℉, giving off that beautiful slightly browned color.
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SUGAR AND SWEETNESS
The forefront of sugar in baking is, of course, its added sweetness to any bake.
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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.
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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.
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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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