Sugar’s role in structure formation in baking 

Flour and its component gluten tend to determine the structure of baked goods. However, sugar is also a critical ingredient as it helps shape the structure of baked goods by inhibiting gluten formation, retaining moisture, aerating batters and doughs and stabilising foams, contributing to the overall integrity and texture of the final product, be that in cakes, breads or pastries. 

In this blog, we explore the science behind baking and how the functional properties of sugar help determine the texture and structure of baked goods. 

For every ingredient or element added during the baking process, there is a purpose or scientific reason for it, as each depends on or reacts with the other to determine the baked item’s structure, texture and flavour. Below we outline the components that work together to create the final product: 

Flour and gluten: Wheat flour contains proteins called glutenin and gliadin. When mixed with water, these proteins produce gluten, creating a strong network and elasticity within doughs and batters. When heated these proteins coagulate or become set, determining the structure. Higher gluten content creates a chewy, and potentially tough texture, while a lower gluten content results in a more tender, crumbly structure. 
 
Starch: Flour contains starch, a type of carbohydrate. When heated or baked, the starch granules present in the mixture begin to absorb excess water and swell. These starch granules eventually burst and release a starch ‘gel’, causing the mixture to thicken or become gelatinous. This process is known as starch gelatinisation, and it contributes to solidifying the structure of baked goods. 
 
Fats: Butter and oils add moistness, tenderness and smooth mouthfeel to baked goods by coating the flour, preventing the absorption of water and inhibiting gluten formation, resulting in a soft, tender crumb. 
 
Leavening agents: When baking powder, baking soda or yeast are added, they generate carbon dioxide which creates air pockets within the dough or batter, adding volume. When the dough or batter is baked, leavening agents allow for carbon dioxide to be produced more quickly. This creates air pockets, and the dough or batter begins to rise, resulting in a softer, more uniform structure and a tender, crumbly texture in baked goods. 

Sugar interacts with each of these elements, influencing the final structure of baked goods. Below we examine sugar’s different applications and how it contributes to structure. 

1. Sugar tenderises 

Without sugar, cakes and muffins would have a tough, chewy and bread-like texture. This is due to increased gluten formation and starch gelatinisation. When sugar is added, it competes with the flour for water, reducing the formation of gluten strands in the batter. Sugar retains water, slowing down protein coagulation and starch gelatinisation. This results in a tender crumb and softer structure, creating the desired mouthfeel of the sweet bake and making it more palatable. 

2. Sugar softens and enhances moisture retention 

Sugar has hygroscopic or humectant properties, which means it attracts and holds onto water molecules from its surrounding environment. This ability to retain moisture gives baked goods made with sugar a soft, moist texture and helps them to stay fresh for longer as they retain the same level of moisture even after they’ve been baked and cooled. This functional property of sugar plays a vital role in preventing baked goods from becoming stale. It is particularly beneficial to cakes and breads, and pastries such as brioche, which rely on sugar to maintain a soft, tender structure. 

Baked goods with reduced sugar or no sugar tend to be crustier, dry out faster and have a denser texture due to the increased activity of gluten formation, protein coagulation and starch gelatinisation. 

3. Sugar provides volume and supports leavening 

Crystalline sugars, such as soft light brown sugar improve volume of cakes and biscuits by incorporating air into the batter. During the creaming process, when butter is mixed with sugar, the sugar crystals create small air pockets that expand during baking, allowing the mixture to rise higher during the baking process, resulting in a lighter texture and taller rise in structure.  

Without sugar, the final product will have less volume, a denser crumb and a lower rise. 

4. Sugar stabilises 

Sugar plays a key role in stabilising the structure of egg-based baked goods such as meringues and soufflés. When making meringue, the egg whites are whisked, and air bubbles are trapped. This increases volume and creates a foamy texture. Protein chains within the egg whites begin to form a strong network surrounded by water and air.  

Once soft peaks form, sugar can be added gradually. Sugar binds to the water molecules, dissolves and creates a thickened syrup that stabilises the protein network surrounding the air bubbles. This prevents the air bubbles from collapsing and moisture loss during baking, resulting in a creamy texture and the meringue’s structure is maintained even after cooling. 

Without sugar, the bonds between water and air in the egg white mixture will not be able to hold their shape. This makes the meringue structure more susceptible to falling and leaking moisture. 

5. Sugar aids fermentation 

Sugar plays an important role in controlling yeast activity. In the production of bread made with yeast, fermentation occurs where the yeast breaks down carbohydrates such as sugar into ethanol and carbon dioxide is released. Although it is not essential to add sugar to bread, when it is added, it acts as a food source for yeast, activating the fermentation process. The carbon dioxide gas that is produced creates air pockets, causing the dough to rise, enhancing volume and creating a soft, pillowy texture. 

For recipes where a hard crust bread is desired, sugars are not necessary or may be used in smaller quantities. When little or no sugar is used, breads typically take longer to rise and have a denser structure. 

In the baking industry, understanding the role of sugar in structure formation is the key to optimising product formulations and meeting consumer expectations for texture, mouthfeel and freshness. 

Whether you are investigating product reformulations or seeking to leverage sugar’s functional properties in your baked goods, our team provide expert guidance on the ideal pure sugar products to produce high quality baked goods, with improved stability for mass production and distribution. 

Ragus manufactures and supplies pure sugar crystallines and syrups to customers in the baking industry. To learn more about how Ragus’ pure sugar products can enhance your product formulations, contact our Customer Services Team. For more sugar news and updates, continue browsing SUGARTALK and follow Ragus on LinkedIn.