Why do you need sugar in baking cooking?

Sweetening: Sugar's primary function is to add sweetness to food. It provides the desired level of sweetness in various baked goods, desserts, and beverages.

Browning: Sugar undergoes a chemical reaction called Maillard reaction when heated in the presence of proteins, resulting in the formation of brown pigments and flavor compounds. This reaction is responsible for the golden-brown crust of baked goods and the appealing color of caramelized dishes.

Tenderizing: Sugar helps tenderize meat and vegetables. It draws out the moisture from the food, preventing it from drying out during cooking. Sugar also tenderizes the gluten in baked goods, resulting in softer and more delicate текстура.

Preservation: Sugar acts as a preservative by inhibiting the growth of bacteria and molds. This property makes it an important ingredient in jams, jellies, and other preserved foods.

Bulking: Sugar adds volume and bulk to baked goods. It contributes to the overall structure and texture of cakes, cookies, and other выпечка.

Crust Formation: Sugar helps form a crisp crust on pastries and baked goods by caramelizing on the surface during baking.

Flavor Enhancer: Sugar balances and enhances other flavors in food. It can intensify the taste of fruits, spices, and other ingredients, creating a more complex and enjoyable flavor profile.

Fermentation: Sugar is a vital ingredient in yeast-based выпечка, such as bread and rolls. Yeast consumes sugar and produces carbon dioxide gas, causing the dough to rise and become fluffy.

Caramelisation: Heating sugar to a high temperature results in caramelisation, which produces a rich, deep flavor and a characteristic brown color. This process is used to make caramel candy, caramelized onions, and other desserts.