What happens to sugar during baking?

Sugar plays a crucial role in baking and undergoes various transformations that contribute to the final texture, taste, and appearance of baked goods. Here are the key things that happen to sugar during baking:

1. Caramelization:

Sugar undergoes a process called caramelization when exposed to heat. As the temperature rises, the sugar molecules break down and rearrange themselves into new compounds. This process gives baked goods their characteristic golden brown color and rich flavor.

2. Maillard Reaction:

The Maillard reaction is a chemical reaction that occurs between amino acids and reducing sugars, such as sucrose (table sugar). When sugars are heated in the presence of proteins, they react to form a variety of compounds that contribute to the browning of baked goods and the development of complex flavors.

3. Crystallization:

In certain baking applications, sugar may undergo crystallization. This happens when sugar dissolves in water and the solution becomes supersaturated. As the temperature decreases, the excess sugar comes out of the solution and forms sugar crystals. Fondant and candy making rely on the process of crystallization.

4. Tenderizing Effect:

Sugar has a tenderizing effect on baked goods. It interferes with the formation of gluten in flour, resulting in a softer texture. This is why cakes and cookies that contain a high amount of sugar tend to be more tender.

5. Moisture Retention:

Sugar has the ability to absorb and retain moisture, which helps in keeping baked goods moist. This is why baked goods with higher sugar content tend to have a longer shelf life.

6. Leavening Action:

Sugar, especially in combination with other ingredients like baking soda and baking powder, can contribute to the leavening action. The reaction between sugar and these leavening agents produces carbon dioxide gas, which helps baked goods rise.

Understanding how sugar behaves during baking allows bakers to control the final characteristics of their baked goods. By adjusting the amount and type of sugar used, bakers can achieve desired levels of sweetness, texture, color, and flavor in their creations.