Baking is an artform. Baked goods sweet and savoury are always a staple of celebrations. In the process of baking, sugar is a versatile culinary marvel. It plays a pivotal role transforming ordinary ingredients into delectable treats.
Let’s get real: What is sugar?
Manufacturers derive granulated white sugar, a common ingredient in baking, from sugarcane. Its primary component is the complex sugar Sucrose, which consists of two simple sugars: glucose and fructose. Although bakers widely use it, they also employ various other ingredients like coconut, maple, and dates as sugar sources, each imparting unique characteristics to baked goods.
The role of sugar in baking explained
First things first, sugar is a sweetener. However, beyond its sweetening properties, sugar contributes to the texture, colour, and moisture retention in baked goods. For instance, sugar often acts as a tenderiser, creating softness in cookies and cakes; while enhancing their structure.
In addition to providing sweetness, sugar caramelizes during baking, contributing to the Maillard reaction, caramelisation imparts golden hues and rich flavors to crusts. Its hygroscopic (water retention) nature ensures moistness, extending the shelf life of baked delicacies.
Sugar plays a pivotal role in ensuring stability and structure in various treats, such as meringue cookies and sponge cakes. When incorporated into whipped eggs or egg whites, it dissolves, forming a viscous liquid that supports the structural integrity by trapping air bubbles. Creaming sugar with butter contributes to the lightening and leavening of baked goods. The interaction between the sugar crystals and solid butter creates airy pockets, resulting in a lighter cake texture. In yeast baking, sugar acts as nourishment for yeast organisms, expediting fermentation.
From creating the perfect crumb to enhancing flavor profiles, sugar is an indispensable ally in the world of baking, elevating desserts to sublime heights.
A note on everyday sugars used in baking
There are predominantly 2 types of sugars used in baking, everyday sugar and specialty sugars. In this part of our exploration let’s understand the role of everyday sugars in baking.
- Granulated Sugar:
This is the most common type of sugar used in baking. Derived from sugarcane, granulated sugar initiates intricate processes. In whipping, it dissolves, forming a viscous matrix crucial for stabilizing egg structures and trapping air bubbles. When creamed with butter, sugar crystals induce pockets of air, yielding a lighter cake texture. In yeast baking, sugar serves as yeast food, expediting fermentation. What can you substitute for granulated sugar? In a pinch, you could use Superfine sugar (equal parts in weight) instead of Granulated Sugar.
- Brown Sugar:
Brown sugar gets its signature colour and depth of flavour, from the addition of molasses. There are two types of brown sugar, light and dark. The latter has slightly more molasses and as a result will provide more flavor and darker color, but for the most part they can be used interchangeably in baked goods. What can you substitute for brown sugar? 1 cup (198g) white granulated sugar plus 2 teaspoons (14g) molasses (by weight or volume); muscovado sugar (by weight)
- Icing Sugar:
Icing Sugar, also known as Superfine or Confectioners Sugar is granulated sugar that has been ground, with a bit of cornstarch in order to avoid clumping. This also helps it dissolve better. This also means that it can be effectively used in icing, glazes and frostings.
In part two of our exploration, we will be taking a closer look at specialty sugars. So stay tuned, because we’re about to give you an absolute masterclass!