What Is Sugar?
Sugar is a sweet substance that is made up of a molecule known as sucrose. Sucrose, while found in all plants, but is available in very high quantities in sugar cane and sugar beets. Therefore, these are the plants where almost all of our sugar for baking is derived from. Sugar harvested from cane sugar is chemically identical to sugar harvested fr...
Sugar’s Functions in Baking
While we all know that sugar sweetens baked goods, it actually plays many different roles in baking regarding the structure, texture, and color of baked goods.
Types of Sugar in Baking
Granulated Sugar
Making Sugar Substitutions in Baking
Because sugar does have so much effect on the structure and texture of a baked good, making substitutions with sugar should be done with caution. It is also important to note that each type of sugar has varying density levels so if you will be substituting one for another it is important to do so by weight instead of by volume. Consult this ingredi...
What is the role of sugar in baked goods?
But sugar contributes much more than sweetness to your baked goods. Sugar is hygroscopic, meaning it has a tendency to attract and hold onto water molecules. This characteristic of sugar helps make and keep baked goods moist. Sugar interferes with the coagulation of proteins.
What is white sugar in baking?
Baking uses all these different types of sugar, but the most important and indispensible ingredient to traditional baking is WHITE SUGAR or the Refined Sugar We may call it the role, functions or purpose of sugar in baking. First thing we all know is, It sweetens and adds flavour to a baked goods.
What is Real Sugar & why is it important?
We all know that sugar is essential for baking—after all, it’s what makes sweets taste sweet. But thanks to its unique chemical nature, real sugar (the sugar that comes from sugar beets and sugar cane and is often referred to as table sugar or granulated sugar) also performs many other essential functions in cookies, cakes, and other baked goods.
Does Sugar make baked goods Brown Faster?
Because of the way sugar caramelizes when heated, sugar also promotes browning of baked goods. Baked goods with higher ratios of sugar will brown more quickly and readily than baked goods with little to no sugar present. In the above picture, I baked 4 batches of a simple shortbread cookie.
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