In baked goods, sugar

Question

Quizplus · Accepted Answer

All of the given answers are correct. Sugar not only adds sweetness to baked goods but also plays a significant role in texture, color, fermentation, and shelf life. It helps to produce a finer texture by breaking down gluten and creating air pockets during creaming or beating. Sugar also generates the browning of crust due to caramelization and Maillard reaction. Furthermore, it promotes the fermentation of yeast breads as yeast feeds on sugar to produce carbon dioxide gas that raises the dough. Finally, sugar extends shelf life by retaining moisture and reducing the growth of bacteria and mold. Sugar has multiple functions in baked goods. It helps produce a fine texture by hindering gluten development, generates the browning of crust through caramelization and the Maillard reaction, promotes fermentation of yeast breads by providing food for the yeast, and extends shelf life by drawing in and holding onto moisture. Therefore, all of the above answers are correct.

In Baked Goods, Sugar