What is the source of sugar in bread?

While many bread recipes call for added sugar, the main source of sugar comes from the starches found in flour. During the baking process, these starches are broken down into simpler sugars like glucose and maltose through a process called enzymatic hydrolysis. These sugars contribute to the browning of the crust and the sweetness of the bread.

Here's a breakdown:

* Flour: Contains starches (complex carbohydrates) like amylose and amylopectin.

* Baking: Heat and moisture activate enzymes in the flour that break down starches into simpler sugars.

* Sugar Formation: These sugars, mainly glucose and maltose, contribute to flavor and browning.

While added sugar enhances sweetness and helps yeast activity, the primary source of sugar in bread is the naturally occurring starches in flour.