Sugar, more than a sweetener
Most of us think of sugar for its unique sweetening properties but it has many other uses in our lives.
Sugar provides many necessary functional properties in cooking and baking.
Natural sugar:
1. Acts as a tenderizer by absorbing water and inhibiting flour gluten development
2. Helps prevent spoilage of fruit jellies and Preserves
3. Balances sour, bitter and spicy components in foods
4. Provides nourishment for yeast
5. Is hygroscopic and absorbs water from the atmosphere keeping baked goods moist and fresh
6. Steals water from bacterial cells killing them and preventing spoilage
7. Helps foods brown, called the Maillard Reaction
8. Adds flavor and balances acidic elements in rubs, brines, dressings and cures
9. Strengthens fiber and cell texture in fruits and vegetables during cooking
10. Incorporates air into shortening during creaming
11. Acts as a whipping aid to stabilize egg foams
Enhances smoothness, flavor and mouth feel. Sugar and sugar-sweetened foods are one of life’s pleasures, and sugar will always be an important food ingredient.
