There are three kinds of sugar: monosaccharide (glucose), disaccharide (granulated sugar) and polysaccharide (corn maltose).
According to performance: dry sugar, warm sugar
The role of sugar in bread;
1, which increases the taste and nutrition.
2. Provide nutrition for yeast
3. Improve the color and internal organization of bread. Provide nutrition for other raw materials.
5, extend the shelf life
6. Enhance the fermentation endurance of dough.
Step 7 increase calories
The role of sugar in baking products;
1, dry products are burnt, and wet products are moist.
Step 2: Color
3, increase the taste and nutrition
Step 4 absorb moisture
5, hygroscopicity (more sugar, darker color, softer, longer fermentation time)