Sugar is one of the absolutely essential bakery ingredients for just about any baked good. First and foremost, it adds that flavor all us sweet tooths love. Yet it is so much more than just a sweetener with many key uses in baked goods.
Sugar functions in baking as:
Food for yeast: during fermentation to produce alcohol and CO2 gas to leaven dough
Humectant: through its hygroscopic nature
Creaming & tenderizing agent: works as an aerator in batter systems
Shelf-life improver: by binding free water and reducing water activity (natural preservative)
Texturizer: as a mouthfeel improver
Color and flavor improver: through browning reactions like Maillard and caramelization
Foaming agent: along with egg whites in sponge cakes
The most common type is table sugar or sucrose. However, there are many forms and varieties, including dry and liquid. The U.S. definition of sugar includes all monosaccharides (fructose, galactose and glucose) and disaccharides (sucrose, maltose and lactose).
What kind does your product need?
Find application tips for sugar in cakes, breads and buns on our page!
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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