Description:
Besides sweetening a dish, sugar does a lot more than you think. In fact, it forms the basic building block for all types of dough, and establishes a general pH level. The way in which it mixes with other ingredients is what determines the pastry’s volume and density. In addition, sugar attracts the water from dough, interferes with gluten development, bacterial development, protein coagulation and the gelatinizing the starch.
http://cakesmiths.tumblr.com/post/149073616083/the-science-of-baking-comparison-of-sugar
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