Sweeteners come in many forms, and are an integral part of most baked goods and pastries. They serve a number of important functions including flavor, moisture, leavening, extended shelf life, and color.
Additional Functions of Sugar in Baking
Aids in the creaming process. The crystalline structure of granulated sugar makes it an effective agent for the incorporation of air into batters mixed by the creaming method. The incorporated air is then held by the shortening agent, the other main ingredient in any creaming method formula.Retains moisture and prolongs freshness. Sugar absorbs moisture from other ingredients as well as from the atmosphere, thereby helping to keep finished products moist and delay drying out or staling.Imparts color to crusts. Through caramelization and the Maillard reaction (for more information on browning reactions ), sugar aids in the development of a deep golden crust during baking, which also adds flavor.Contributes food value. Sugar in moderate amounts can supply some of the carbohydrate requirements of a normal diet.
