What is one of the roles of sugar in baking?

Sugar serves multiple important functions in baking, one of which is to add sweetness and moisture retention. When sugar is incorporated into baked goods, it contributes to the overall flavor profile by providing sweetness, which is essential for balancing the other flavors in the product.

In addition to enhancing taste, sugar plays a crucial role in moisture retention. Sugar is hygroscopic, meaning it has the ability to attract and hold onto water. This property helps keep baked goods moist and extends their shelf life by inhibiting staling. This moisture retention is particularly important in items like cakes, cookies, and pastries, where a tender and moist texture is desirable.

The other roles that sugar can play in baking include promoting browning through caramelization and the Maillard reaction, as well as aiding in the fermentation process when yeast is involved. While sugar does assist yeast in fermentation by providing a food source, the specific role of adding sweetness and retaining moisture stands out as a fundamental aspect of sugar’s contribution to the baking process.