Types of Sugar Used in Baked Goods


Sugar is one of the main ingredients used in our favourite dessert. It plays a central role in our baking world, which contribute in adding flavour and texture.


These are several types of sugar commonly used in baking.

1. Granulated sugar                             

2. Brown sugar                                    

3. Castor sugar                                   

4. Powdered/Icing sugar

5. Jaggery Powder (Gula Merah)

6. Palm sugar (Gula Melaka)


Sugar has many other functions in food technology, here are the 7 key functions of sugar in baking:


1. Sweetness: Add sweetness to baked goods

2. Moisture: Sugar can attracts and hold moisture , it keeps goods moistThat’s why when we bake less sweet/sugar cake it tends to be drier.

3. Texture and Tenderness: Contribute to tenderness and softness of baked goods

4. Leavening: Helps the baked goods rise and become lighter when combines with other leavening agents

5. Caramelization: Adding rich flavour and browning to the exterior of baked goods

6. Colour and Appearance: Influence colour of baked goods, it can give a golden-brown hue to items like cookies and cakes. Also used for decorative purpose

7. Flavour Enhancement: Can enhance other flavour in baked goods, providing a balanced and well-rounded taste


Do’s and Don’ts When Use Sugar


DO'sDON'Ts

 Measure Accurately: Use digital scale to measure sugar accurately

Do Not Skip Sugar Unless Necessary: Skip sugar entirely can lead to undesirable result 

 Follow the Recipe: Stick to the recommended amount and type of sugar specified in the formulae

Do Not Overmix Sugar: Overmixing can lead to tough or dense baked goods

 Cream Butter and Sugar: Make sure creaming butter and sugar together till fluffy and light

Do Not Simply Substitue Sugar Type: Every sugar have different texture and functions. If choose wrong sugar to substitue can affect the texture of final product


Do No Overload Sugar: Too much sugar can overhelm other flavours and lead to overly sweet results.

 

However, too much or too little sugar also will affect the final product that we made.


Below are the effect of TOO MUCH sugar used in baking:

  • Excessive sweetness
  • Texture issue that will interfere the structure which lead to product texture too moist and too gooey
  • Browning and crust
  • Reduced Leavening
  • Dulling of Flavours


To avoid these issues, it’s essential to follow the recommended amount of sugar in your cake formulae. Also we are advisable to reduce sugar intake in our daily meals because an excess of sweetened food and beverages can lead to health problems. Focusing on preparing healthy meals and limiting your sugar intake can help cut back on the amount of sugar in your diet.

 

In conclusion, sugar is undeniably one of the MOST essential ingredients used in our daily foods. Remember that sugar is more than just an ingredient, it’s a sweet reflection of the Heart and Soul poured into every baked masterpiece.


By,

Chef Hada.