How is white sugar used when it comes to baking?

White sugar, also known as granulated sugar, is a staple ingredient in baking and plays a crucial role in many different ways:

Sweetness: This is the most obvious role of sugar. It adds a sweet flavor to the baked goods, making them more appealing.

Structure: Sugar interacts with other ingredients, like gluten in flour, to create a stable structure in baked goods. This helps them hold their shape and prevent them from collapsing.

Moisture: Sugar attracts and retains moisture, contributing to the texture of baked goods. It can make cakes soft and chewy, or cookies crispy and crunchy, depending on the amount used.

Color: Sugar caramelizes when heated, creating a golden-brown color in baked goods. This adds visual appeal and depth of flavor.

Texture: Different types of sugar contribute differently to texture:

* Granulated sugar: This is the most common type of sugar used in baking. It provides a balance of sweetness and structure.

* Powdered sugar: This fine sugar dissolves easily and is often used in frostings and icings. It creates a smooth, velvety texture.

* Brown sugar: This sugar contains molasses, which adds moisture and a caramel flavor. It is often used in cookies and cakes.

Specific applications:

* Cakes: Granulated sugar is typically used in cakes to add sweetness and structure. The amount of sugar can influence the texture of the cake, with more sugar resulting in a denser and more moist cake.

* Cookies: Granulated sugar is often used in cookies for sweetness and structure. It can be combined with brown sugar to add moisture and caramel flavor.

* Bread: Sugar is usually added to bread dough in small amounts to feed the yeast and enhance the flavor.

* Frostings and icings: Powdered sugar is commonly used in frostings and icings to create a smooth, velvety texture.

It's important to note that the type and amount of sugar used in baking can significantly affect the final outcome. Using the right type of sugar in the appropriate amount is key to achieving the desired taste, texture, and structure for your baked goods.