{"id":13600,"date":"2022-03-09T12:07:13","date_gmt":"2022-03-09T04:07:13","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=13600"},"modified":"2022-04-25T18:53:56","modified_gmt":"2022-04-25T10:53:56","slug":"food-science-the-roles-of-sugar-in-food","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-science\/food-science-the-roles-of-sugar-in-food\/","title":{"rendered":"Food Science: The Roles of Sugar In Food"},"content":{"rendered":"\n
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When we talk about sugar, we usually refer to table sugar. Generally, sugars refer to the group of sweet-tasting carbohydrates. Granulated table sugar is the most common form. It is the disaccharide sucrose, which is made up of glucose and fructose. To many, these carbohydrates are only added to food to add sweetness or flavor. <\/p>\n\n\n\n

But if we take a closer look, sugar is more than that. Because of its properties, sugar can be used in trace amounts or as a primary ingredient to achieve a certain goal. Let’s take sugar to pizza dough for example. Sugar is not truly an essential ingredient in pizza dough. It is true that it adds sweetness to the dough, but it is only a secondary benefit. Truth is sugar is only added to help brown the crust of the pizza dough. This is especially the case if the oven is not capable of achieving this. Helping to produce browning, which is desirable in some foods, is just one of the several roles of sugar in food. Let’s discuss them further.<\/p>\n\n\n\n

(This article does include artificial sweeteners because they do not possess functional properties such as browning, fermenting, and tenderizing.)<\/p>\n\n\n\n

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Table of Contents<\/p>\n