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The role of sugar in cakes and bread

Release time:

2014-11-26

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Abstract

Fine granulated sugar: The most commonly used sugar in baking, finer than regular granulated sugar, it is more suitable for making cakes and pastries because it dissolves more easily and evenly when mixed with batter, absorbs more oil, has better emulsification, and can produce a more uniform air cell structure and better volume.

I. Classification of Commonly Used Sugars in Baking

　　Fine granulated sugar: The most commonly used sugar in baking, finer than regular granulated sugar. It is more suitable for making cakes and pastries because it dissolves more easily and evenly when mixed with batter, absorbs more oil, has better emulsification, and produces a more uniform air-hole structure and better volume.

　　Coarse granulated sugar: Has coarser granules and is often sprinkled on the surface of bread or biscuits to enhance flavor.

　　Powdered sugar: Sugar that has been ground into a powder. Powdered sugar usually contains about 3% starch to prevent caking. It is used for surface decoration or softer pastries.

　　Brown sugar: Contains a strong molasses and honey aroma, often used in cakes or biscuits with stronger flavors.

　　Honey: A natural syrup containing monosaccharides such as fructose and glucose. It has a unique flavor and a heat-retaining effect. Many types of cakes contain honey, such as honey cakes.

　　Invert sugar syrup: Granulated sugar, water, and acid are cooked to about 108 degrees, and then alkali is added to neutralize it after cooling. This syrup can be stored for a long time without crystallization and is commonly used in the production of mooncakes.

In addition to the types of sugar mentioned above, there is another type of sugar that is commonly used in our daily lives: granulated white sugar. Many people have asked me if granulated white sugar can be used as a substitute for fine granulated sugar in baking. I think this depends on individual habits and baking proficiency. For novice bakers, I recommend strictly following the recipe. If you feel you are more proficient, you can try substituting granulated white sugar for granulated sugar, but note that granulated white sugar is generally sweeter than granulated sugar, so reduce the amount of granulated white sugar when substituting.

II. The Role of Sugar in Cakes

　　Sugar is one of the indispensable ingredients in making cakes. Commonly used sugars include granulated sugar, powdered sugar, and syrup. If you think sugar is only the source of sweetness in pastries, you're wrong. Sugar is also an important component of pastries. So, what is the purpose of adding sugar in baking? What role does it play in pastries? Don't worry, read on and you'll understand!

　　The Role of Sugar in Cakes

　　1. Increases the sweetness of the product, reduces the eggy smell, and makes the finished product taste better.

　　2. During baking, the surface of the cake turns brown and emits a fragrance, making the finished product more beautiful in color.

　　3. Filling effect: During mixing, it helps whole eggs or egg whites form a thick and lasting foam, and it also helps butter to form a fluffy texture, making the batter smooth and delicate, and the product soft. This is the main function of sugar.

　　4. Retains moisture in the finished product and slows down aging.

III. The Role of Sugar in Bread

　　1. Sweetness: Sugar gives bread a pleasant sweetness.

　　2. Browning: Sugar has a browning effect, giving bread a golden color and increasing appetite. It also increases the softness of the bread, shortens baking time, and reduces moisture loss in the oven.

　　3. Preventing bread from staling: Sugar is hygroscopic. Sugar, molasses, and syrup enhance the bread's ability to retain moisture, inhibit dryness, and prevent staling.

　　4. Yeast nutrient: Sugar is an energy source for yeast's biochemical reactions. Yeast relies on converted monosaccharides to ferment, producing a large amount of carbon dioxide, which increases the volume of the bread.

　　5. Preservative effect: A sufficient amount of sugar has good preservative properties, ensuring that bread does not spoil quickly without preservatives, maintaining good freshness.

　　The amount of sugar used in bread is usually 4-16%. If it exceeds 16%, the osmotic pressure will increase, causing the water balance of yeast cells to be disrupted, slowing down the fermentation rate. In addition, sugar competes with protein for water, affecting the speed of gluten formation. The sugar content of sweet dough we often make is 20%. Therefore, high-sugar sweet dough requires a longer mixing time.

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