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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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What happens to the sugar in baking?
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? TIA, Greg |
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