wrote in message
oups.com...
My understanding is that when you put, say, 3 Tbsp of refined table
sugar in a bread recipe, the yeast will react with that sugar to
produce carbon dioxide to make the bread rise, and alcohol.

Does this mean that there is not any "sugar" (at least from the 3 Tbsp
added to the mix) in the finished loaf of bread?

Another way to put my question is: If I am "sugar conscience" and don't
want to ingest plain old table sugar, will I be doing so if I put it in
my bread? Or will it NOT be sugar anymore after it is baked, and
therefore not a concern?


Yeast cells don't need added sugar. There are enzymes in flour that convert
starch to sugar and the yeast utilize that. I'm sure that the yeast probably
also metabolize some of the added sugar, but you can't count on all of it
being utilized. If you are concerned about sugar, don't add any. Sugar is
added for flavor, to increase browning, and as a tenderizer (because sugar
blocks gluten formation). You can make great bread without adding sugar.