Sugar has many reasons why it is needed in any kind of bread:
1. It feeds the yeast, resulting in a faster rise ( low rising bread results in a smaller, more dense (heavy) loaf.
2. It helps make it soft and tender by absorbing some of the water and slowing down the formation of gluten strands.
3. Via caramelisation, it aids in the browning of the crust and it gives the bread that "toasted" look when making toast.
4. It acts as a preservative, keeping the bread fresher for longer (though 1tbsp probably doesn't make a lot of difference).
5. It does have some effect on the flavor (i.e., in sharp tasting breads such as rye, pumpernickel, etc.) it lowers the strong, almost overpowering taste or the pure grain. - 4/3/2013 3:24:23 PM
Wow, looked up how many teaspoons are in a gram and the correct answer is 4. So the total sugar grams per day(which is what most reading labels tell you ) is 24. My Nutri gram bar is 11. This is good information. Thanks SP.
- 1/12/2013 11:25:43 AM
Thanks for the education. That explains I wasn't loosing weight. I knew sugar was bad for you, but what I didn't know was how much was ok to have before you crossed the line.
- 11/8/2012 4:15:47 PM
Member Comments
1. It feeds the yeast, resulting in a faster rise ( low rising bread results in a smaller, more dense (heavy) loaf.
2. It helps make it soft and tender by absorbing some of the water and slowing down the formation of gluten strands.
3. Via caramelisation, it aids in the browning of the crust and it gives the bread that "toasted" look when making toast.
4. It acts as a preservative, keeping the bread fresher for longer (though 1tbsp probably doesn't make a lot of difference).
5. It does have some effect on the flavor (i.e., in sharp tasting breads such as rye, pumpernickel, etc.) it lowers the strong, almost overpowering taste or the pure grain.
- 4/3/2013 3:24:23 PM