As sweet as sugar! The forefront of sugar in baking is, of course, its added sweetness to any bake. This flavor is often associated with comfort, happiness, joy, and a release of dopamine in the brain.
Think of your favorite bread dough that you love to make. Sugar makes the yeast more effective and can start the gluten development process, acting as the yeast’s food and nourishment.
Did you know that that golden-brown color you’re looking for as a signifier that your quick breads are done appears because of sugar? During the cooking process, the sugar caramelizes starting at 347℉, giving off that beautiful slightly browned color.
I’m sure you’ve noticed that cereals, jams, and even store-bought cookie dough seem to have a longer shelf life compared to fresh eggs or milk. Sugar is a natural preservative, and in many items with long shelf lives, sugar has been added outside of natural occurrences.
Sugar acts as a counterbalance to gluten-forming proteins. As an ingredient that bonds with water, sugar pulls moisture away from other starches and proteins. This lessens gluten formation and helps maintain some softness to a bake.