What kinds of sugar are there in baked bread? What are their functions?

Sugar is an energy-rich sweetener in baked products and is also the main source of energy for yeast; sugar has hygroscopicity and hydration properties, which can keep the product soft and increase the shelf life; Improve the physical properties of dough and the internal structure of bread.

According to the degree of refining, source, shape and color of sugar, it can be roughly divided into the following categories:

Refined white sugar: When making cakes or biscuits, fine sugar is usually used. It blends into the dough or batter more easily.

Coarse sugar: Generally used to make the crust of pastries and biscuits, such as sugar tea biscuits and butterfly puff pastry. The coarse grains add texture to the pastry.

Soft white sugar: To a certain extent, soft white sugar has finer particles and can be used as a substitute for fine sugar.

Brown sugar: The form of brown sugar before extraction is brown sugar. The sweetness is mixed with a slightly burnt aroma, which is suitable for Japanese bread.

Maple syrup: maple tree sap extract, slightly acidic, often eaten with waffles and sliced ??bread. Maple syrup has the fragrance of maple leaves and has a slightly lower sugar content than honey.