What is the sugar used for in bread making?

1. Flavor: Sugar adds sweetness and enhances the overall flavor of the bread.

2. Yeast Food: Yeast feeds on sugar to produce carbon dioxide, which creates the air pockets that make bread rise.

3. Browning: Sugar caramelizes during baking, contributing to the golden-brown crust.

4. Moisture Retention: Sugar helps retain moisture in the bread, leading to a softer texture.

5. Structure: Sugar can help strengthen the gluten structure in the dough, leading to a more stable loaf.

6. Yeast Activity: In some cases, sugar can increase yeast activity, leading to faster fermentation and a more airy bread.

7. Tenderness: Sugar contributes to the overall tenderness of the bread by softening the gluten network.

8. Staling Prevention: Sugar helps delay the staling process, keeping the bread fresh for longer.

Important Note: While sugar is essential for some of these functions, the amount used can vary depending on the type of bread. For example, sweet breads will require more sugar than savory breads.