Why do we bake biscuits with sugar? (2024)

FAQs

What is the purpose of sugar in biscuits? ›

Sugar gives sweetness, but it is also important in developing the texture of the biscuit. Dissolved sugar tends to inhibit starch gelatinisation and gluten formation and creates a biscuit with a more tender texture. Undissolved sugar crystals give a crunchy, crisp texture.

That's where sugar comes in. Sugar helps to retain water, reduce gluten development and delay starch gelatinization. The setting of the structure of a cake takes place when carbon dioxide production from leavening agents is at its maximum, the gas is held in the air cells of the structure.

Caramelization. As sugar gets hot, it undergoes a cascade of chemical reactions called caramelization. In this process, sugar molecules break down into smaller and smaller parts and begin to turn deeper shades of brown and develop more complex flavors.

However, if too much sugar is added (these simple vanilla cupcakes had twice as much as they should have), then not only do they rise to the extreme but the structure takes so long to set (these were baked for 15 minutes longer than a normal batch) that they then collapse dramatically towards the end of baking.

Food for Yeast: Yeast is a type of fungus that feeds on sugar to grow and produce carbon dioxide gas, which helps the bread dough rise. Adding sugar to the dough provides the yeast with the food it needs to thrive.

Functional advantages of icing sugar:

Provides biscuits with fine structure/texture. Suitable as a basis for glazing mass and (pre)mixes for bakeries. Also for powder mixes for hot and cold drinks (dissolves more quickly). Improves the flavour and texture of butter creams and chocolate.

Baked goods with sugar (and thus more retained water) tend to be softer, moister, and have better shelf life. The more you reduce sugar (without any other adjustments), the drier and more crumbly your baked goods will be — and the shorter their shelf life.

SUGAR'S FUNCTIONS IN BAKING

Sugar plays many roles in baking, and whilst we would all like to reduce the sugar in a recipe from time to time, it could lead to an inferior bake. Apart from adding sweetness, sugar also provides structure, texture, and colour to baked goods.

In addition to providing sweetness, sugar is also used to balance acidity, add bulk or prevent spoilage among other functional properties. But did you know that sugar is also used in the production of medication, to make bioplastics for planes, and can extend the life of your fresh cut flowers?

Honey Or Syrup

General recommended substitution ratios are as follows: For every cup of sugar, you can replace it with a 1/2 cup to 2/3 cup of honey or 2/3 cup agave. If using maple syrup or molasses, 3/4 cup to 1 cup will do the trick.

What happens when you reduce sugar in baking? ›

In some baking, such as quick breads and cake, sugar is an essential ingredient for providing the right moisture and texture. The chemistry of sugar attracts water molecules, so cutting it out can make your baked goods too tough and dry.

What Eggs Do in Baking Recipes. Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

Creaming evenly disperses the sugar throughout the batter, completely dissolving it into the butter. You also increase volume by mixing thoroughly and incorporating more air into your batter. The result? Lighter textured cookies and cakes.

A. It is not recommended to substitute powdered sugar for granulated sugar. Since powdered sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.

“On average, a single serving of sweet biscuits can contain anywhere from 2 to 8 grams or more of added sugar. This sugar is distinct from natural sugars in ingredients like flour or fruits,” said Abhilasha.