What is the Function of Sugar in Baking?
Even if you're not a baker by trade, you're probably aware of the fact that sugar has a role in just about every "sweet treat" you've ever tasted. From brownies to muffins to doughnuts, cinnamon rolls, and beyond, sugar is an invaluable addition to every last one of them.
But at the same time, sugar is about more than just giving a particular item a much-needed sweetness injection. Many people don't realize just how versatile it is as an ingredient. This is true in a wide range of different ways, all of which are worth a closer look.
Sweeteners and Flavors
Having said all of that, the number one reason to use sugar in baking is still to sweeten and flavor whatever concoction you're creating. If you asked people what is the function of sugar in baking they'd probably say this.
The amount of sweetness you can add will depend on the kind of sugar you use. Brown sugar will add a boost of noticeable flavor, while granulated sugar will be a bit more subdued. Which kind you should use depends on how you want your delicious treat to taste.
Tenderizes
When you think of all the properties you're looking for in a baked good, something that has been "tenderized" isn't necessarily on that list. It's a term normally associated with meat. But sugar tenderizes, too - just differently. Sugar actually delays gluten development and can even keep baked goods ready to eat for longer periods of time.
Leavens
Sugar also helps to leave baked goods under certain circumstances. Let's say you're creaming sugar with butter, for example. Air will essentially get "trapped" in between those two ingredients. The end result is that as the air lightens, it helps to leaven the baked goods in a way that you would be hard-pressed to replicate through other means.
Structure
Sugar can also provide a great deal of structure to those tasty items you're working on in the kitchen. You can control the levels to which your brownies rise by experimenting with the amount of sugar you use, for example.
Stabilizes
Sugar has also been known to stabilize certain concoctions, too. If you were trying to make a meringue, for example, sugar would help stabilize the egg foam and leave you with a much more satisfying end result.
Browning
A lot of people don't realize that sugar is also a great way to empower browning in your baking. When something has a high ratio of sugar, it browns faster than others that might not have as much sugar (or any sugar) present.
Moisture
If you have a baked good that you're working on that you want to be as moist as possible, adding sugar is absolutely the way to go. Sugar retains moisture very well, and there is a noticeable difference in this area when compared to something that has been baked without any sugar at all.
Decorate & Garnish
Finally, sugar can be a great way to garnish things like cakes, brownies, and more. Those would be examples of things you would garnish with powdered sugar. If you used plain sugar, you could add some texture to otherwise plain cookies.
Types of Sugar in Baking
One of the most common types of sugar used in baking takes the form of granulated sugar. This is a refined sugar that is white in color and is the kind that most people are familiar with. Almost any sweet baked good that you've ever tasted has used granulated sugar in some way.
Brown sugar is a specific type of sugar that has had molasses added to it. That is what gives it the brown appearance it has become known for. The darker the brown coloring, the more molasses has been added. Brown sugar is often used not just for sweetness purposes, but to add a bit of additional chewiness to whatever item you're working on in the kitchen.
Another type of sugar used in baking is powdered sugar, which you may have heard referred to as confectioner's sugar. This is a finely ground type of sugar that has been combined with some type of starch (usually cornstarch) so that it doesn't clump. This is the type of sugar that is most often used for things like icing or frosting on a cake.
Finally, we arrive at superfine sugar. This is what happens when you take granulated sugar and grind it down even more. Because of that, it's often used in things like batter and dough. It's also great when you're making whipped egg whites or even things like whipped cream.
Naturally, the type of sugar you need will depend entirely on whatever it is that you're baking. Start with the application and the required sugar will reveal itself fairly quickly.
Sugar Substitutes in Baking
Sometimes, you'll need to substitute sugar in your recipe for whatever reason. Occasionally, you'll want to make an item a bit healthier. In other situations, you may not have enough sugar at all. Regardless, some of the most commonly used sugar substitutes in baking include but are not limited to ones like:
- Agave.
- Honey.
- Stevia.
- Maple Syrup.
- Molasses.
At Indiana Sugars, we've proudly committed ourselves to meeting the needs and exceeding the expectations of businesses like yours for many years. It doesn't matter how ordinary or extraordinary your requirements are - we have the ingredients needed to bring your vision of delicious baked goods and other items to life.
Everything we ship goes through a strict quality control process so that you can be confident that you're getting the high-quality ingredients you need to impress your own customers. We've been in this business since 1923 and even though the world has changed a lot during that time, one simple fact has not. We remain committed to offering you the level of care and attention to detail that you just won't find anywhere else, and that is something that shows no signs of slowing down anytime soon.
If you're interested in finding out even more information about the function (and potential) of sugar in baking, or if you have any additional questions about types of sugar that you'd like to discuss with someone in a bit more detail, please don't hesitate to contact the team at Indiana Sugars today.
