Yeast breads

Sugar increases the speed at which yeast produces the carbon dioxide necessary to leaven the dough. During mixing, sugar also absorbs a very high proportion of liquid, which delays the formation of gluten. This delay makes the dough’s elasticity ideal for snaring gases that form the desired dough structure. Maillard reactions also contribute to the creation of a slightly crisp, golden crust and the appetite-stimulating aroma of baking bread. In addition, flour proteins as well as some of the yeast fermentation by-products react with sugar to assist in creating the desired color and flavor of a yeast bread.