Sugars

• To add sweetness and flavor.
• To create tenderness and fineness of texture by weakening the gluten structure.
• To give crust color.
• To increase keeping qualities by retaining moisture.
• To act as creaming agents with fats.

We customarily use the term sugar for regular refined sugars derived from sugar cane or beets. The chemical name for these sugars is sucrose. However, other sugars of different chemical structure are also used in the bakeshop. The following are the more important sugars.