Sugar in the Bakery

A look through any cookbook will tell you that almost every baked good requires some type of sweetener. Although myriad sweeteners can be and are used, most recipes call for sugar because of its ability to enhance the product’s flavor, color, and texture, to add tenderness and evenness of grain, to help retain moisture and extend its period of freshness. With those products requiring yeast, sugar will also assist in fermentation. All these issues are critical to preparing high-quality baked goods, so it is extremely important to fully understand the role of sugar in doughs, batters, and sweet mixes, as well as how it interacts with other ingredients in a recipe. Sugar is, in fact, one of the baker’s most versatile ingredients.