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doi:10.1094/CFW-52-4-0205 |
VIEW ARTICLE Baking: The Many Roles of Sugars in Baking D. Busken. Oak State Products, Wenona, IL. Cereal Foods World 52(4):205-206. Sugar is the most common organic substance in the world. Every culture has some source of sugar. Sugar is, of course, a member of that large group of organic compounds called carbohydrates. This also includes fibers, malto-dextrins, starches, and gums. They all have their own qualities. They all contribute different things to foods, some of which we don’t fully understand. This article examines the role of sugar in various baked goods, including yeast-raised products, quick breads, cookies, and cakes. The article also contains a chart detailing the sweetness values for a variety of products.
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