Sugar and Other Sweeteners

What would baking be without sugar? Sugar provides sweetness, flavor, and often changes the physical characteristics of our baked goods. In this section, we will explore the more popula sweeteners and their roles in baking.
Sugars are carbohydrates. There are two types of sugars. simple sugars or monosaccharides and complex sugars or disaccharids Different sugars have different degrees of sweeteness. Lactose, fond in milk is less sweet. fructose. found in honey is sweeter
Granulated sugar
granulatd sugar is the table sugar that we are all familiar with. It is 99% sucrose and is a disaccharide refined from either sugar cane or sugar beets
Molasses
Molasses is a by-product of the sugar refining process and can be light or dark depending on the process. Molasses is tyically added to baked goods for its strong, distinctive flavor but because it contains an invert sugar and is not 99% sucrose as granulated sugar is , it attrcts moisture and keep vaked good fromdrying out.
(เดี๋ยวขออธิบายโมลาสหน่อยแล้วกัน เป็นน้ำตาลที่สกัดจากกากอ้อย เป็นน้ำสีดำข้นๆกลิ่นแรงเหมือนซีอิ๋วดำใช้ในการหมักทำซีอิ๋วดำ ส่วนในเบเกอรี่นิยมสำหรับผู้ที่หลีกเลี่ยงน้ำตาลและทำขนมกลูเต็นฟรี ก็อร่อยดีแต่ออกกลิ่นเหมือนใครทำซีอิ้วหกลงไปที่ภุเก็ตก็หาซื้อได้ที่ร้านเยอบีร่าโฆษณษาให้อีกด้วย)
Brown sugar
Brown sugar is refined sugar with some molasses either left in the sugar from the refining process or added as a syrup the combination results in a caramel flavor and enough invert sugar to help keep baked goods fresh. Substituting brown sugar for a portion of the granulated sugar in a cokie recipe adds caramel flavor, increases spread and creates a cookie that will stay moist longer. Products baked with brown sugar will brown quicker than those baked with granulated sugar
The Role of Sweeteners in Baking
Sugar can affect baking in more ways than sweetness alone. Sweeteners change the characteristics of our baked goods. We've identified seven different ways that sweeteners affect our baked goods
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