SUGAREFFECTS OF SUGAR IN BAKING•Makes the color of the crust brownor richer.This is due to the Maillard reaction.It is the chemical reaction whereinprotein and sugar react togetherwhen subjected to hightemperature.
•Improve the nutritional value, flavor andaroma of the product.Sugar has the most pronounced effect onflavor where it sweetens the product.•Makes the cake tenderIn cakes, the heat of baking causes thestarch in flour to absorb liquid and swell. Thisprocess is called gelatinization.As moreliquid is absorbed by the starch, the battergoes from a fluid to a solid state. Sugar actsto slow gelatinization by competing with the starch for liquid
