In a Flour Mixture, Sugar

In a flour mixture, sugar

A) contributes to tenderness and increases the volume of cakes and cookies during creaming.
B) contributes to volume by providing food for the yeast, although too much decreases the volume.
C) raises the temperature at which gelatinization and coagulation occur.
D) is hygroscopic, and thus delays staling and improves the shelf life of the baked product.
E) contributes to caramelization and the Maillard reaction.
F) All of these are correct.