What is the function of sugar in pastry?

Sugar plays a crucial role in pastry, contributing to its flavor, texture, and structure. Here's a breakdown of its key functions:

Flavor:

* Sweetness: Sugar adds the sweetness that defines pastry, making it enjoyable to eat.

* Enhances other flavors: Sugar helps to accentuate the flavors of other ingredients, like butter, vanilla, and spices.

Texture:

* Tenderness: Sugar weakens the gluten strands in flour, resulting in a tender crumb.

* Moisture: Sugar attracts moisture, keeping the pastry moist and preventing it from drying out.

* Structure: Sugar helps to bind ingredients together, giving pastry its structure and shape.

* Browning: Sugar caramelizes during baking, contributing to a beautiful golden-brown crust.

Other functions:

* Preservation: Sugar helps to preserve pastry by reducing water activity, making it less susceptible to spoilage.

* Yeast activation: In some pastry recipes (like croissants), sugar provides food for yeast, promoting fermentation and creating a light, airy texture.

Different types of sugar:

Different types of sugar, like granulated, brown, and powdered, contribute to different flavor profiles and textures.

In summary, sugar is not just a sweetener in pastry; it's a crucial ingredient that affects its flavor, texture, structure, and even its preservation.