What overall role does sugar play in baking?

Sugar plays a crucial role in baking, primarily by enhancing sweetness and contributing to the texture of baked goods. When sugar is added to a recipe, it not only provides the desired sweetness but also impacts the overall structure and moisture of the final product.

In terms of texture, sugar helps to tenderize baked goods by interfering with gluten formation, resulting in a softer crumb. This is particularly important in products like cakes and cookies, where a delicate, tender structure is often desired. Additionally, sugar can affect the browning process during baking due to caramelization and the Maillard reaction, contributing to both flavor and visual appeal.

Furthermore, sugar retains moisture, which helps to keep baked items fresh longer, thus enhancing the overall enjoyment of the product. Its role in fermentation processes, especially in yeast-leavened baked goods, also cannot be overlooked; sugar acts as food for yeast, aiding in the leavening process that contributes to the rise and texture of breads.

Overall, the function of sugar in baking goes beyond just sweetness; it is integral to the desired flavor, texture, and shelf-life of the baked item.