If you see a number such as 6x or 10x on the box of powdered sugar, that indicates how many times it is ground. I plan to read more of your blog to get a better understanding of baking techniques. Honey can replace sugar is most recipes, but you will need to account for the extra liquid in the honey. And while the sweet yeast roll will likely have begun to stale as well, the amount of change will be significantly different. Very interesting, I didn’t know all of this! Enroll in this course » | Pin this lesson for Later ». Therefore, these are the plants where almost all of our sugar for baking is derived from. Sugar plays an important role in any cake recipe. Sugar serves a number of roles. As an Amazon Associate I earn from qualifying purchases. The Importance of Sugar In Baking Texture: One key role of sugar is that it acts as a tenderizing agent during the mixing of batters and doughs. I have tried all the sugar subs available even the newer ones. Your email address will not be published. While granulated sugar is a fairly neutral sweetness, other varieties of sugar, such as brown sugar, add more depth of flavor in addition to the sweetness. The difference between white and brown sugar is simply the presence of molasses. Because sugar does have so much effect on the structure and texture of a baked good, making substitutions with sugar should be done with caution. White granulated sugar has all the molasses removed during processing. Egg Makeup. Thanks for the additional information, John. Additionally, because sugar holds onto moisture, it keeps baked goods tender for a longer period of time. What happens is that the fat molecules surround and literally shorten the strands of gluten so that they can't stretch out as much. My new book is now available at Amazon! So it’s back to the drawing board for me. The eggs most commonly used in baking are chicken eggs and that is what we are talking about here today. Same goes for a marinade, the sugar is only for flavor. It is worth noting here that molasses is actually a by-product of refining sugar. If I come across it I’ll be sure to try it out. This will help me understand recipes better and where I can make adjustments. Starch in the flour is converted into simple sugar, and the yeast consumes these sugars to release carbon dioxide during fermentation. Use white sugar when you want a crisp texture, e.g, in a thin cookie. However, it’s not good for baking. I think because the amount of monk fruit needed to sweeten is way too small for the baking recipe. Sugar’s Role in Moisture & Texture Sugar plays a huge role in moisture and texture . Real cane syrup is simply boiled sugar-cane juice. Taste before using…you do not want a batch that was overcooked and has a burnt flavor, not do you want sorghum that was cut with sugar syrup. Of course, sugar is important in the kitchen because the sweet flavor makes food delicious. It’s important to have salt to slow down the rate at which the yeast consumes residual sugar, leaving some sugar present for baking to create a beautifully browned crust. This characteristic of sugar helps make and keep baked goods moist. Sugar can bind to water molecules, slowing moisture loss and preventing staleness in baked goods. So glad you found it interesting Beryl! This style of bread is made without any sugar at all. While the cookie on the right spread out a great deal. The process of photosynthesis produces sugars in all plants. Excellent article on the function of sugar in baking (beyond sweetness). Be mindful to really cream long enough for the butter and sugar to become very fluffy. Invest in an oven thermometer, and take the time to investigate. What are your thoughts? Because it is hygroscopic and loves to bind with water, it competes with gluten-forming proteins (glutenin and gliadin) so that complete hydration of those proteins does not occur. 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