一文看懂烘焙用糖！你以为糖只是增加甜味？万字长文深度解析糖的作用！

Core Viewpoint - The article emphasizes the critical role of sugar in baking, highlighting its multifaceted impact on texture, fermentation, moisture retention, and shelf life, while also addressing the challenges of reducing sugar in baked goods to meet health trends [2][3]. Summary by Sections Chapter 1: Application of Sugar in Baking - Sugar is the second most used ingredient in baked products after flour, influencing both physical and chemical properties of the products [8]. - Sugar enhances sweetness, aids fermentation by producing carbon dioxide and alcohol, and contributes to the browning and flavor of baked goods through caramelization and Maillard reactions [8][12]. Chapter 2: Scientific Classification and Basic Concepts of Sugar - The article categorizes sugars into various types, including monosaccharides, disaccharides, and polysaccharides, and discusses their unique properties and applications in baking [5][6]. Chapter 3: Natural and Synthetic Sugars - The distinction between natural and synthetic sugars is explored, with a focus on their respective roles in baking and food production [6]. Chapter 4: Polysaccharides - Polysaccharides are defined as complex carbohydrates made up of multiple monosaccharide units, with implications for their use in food products [5]. Chapter 5: Monosaccharides - Monosaccharides, such as glucose and fructose, are highlighted for their rapid absorption and energy provision in baking processes [84][88]. Sugar Types and Their Functions - Granulated Sugar: The most commonly used sugar in baking, essential for sweetness and fermentation [10][51]. - Brown Sugar: Contains molasses, providing a distinct flavor and moisture retention [54]. - Powdered Sugar: Used for icing and decoration, easily dissolves and adds sweetness [58]. - Maltose: A product of starch hydrolysis, important for fermentation and flavor enhancement [62][69]. - Lactose: Found in milk, contributes to sweetness and is used in various food products [73][79]. Sugar's Impact on Baking - Sugar affects dough properties, including water absorption and gluten formation, with higher sugar content requiring adjustments in water and mixing time [42][24]. - The Maillard reaction and caramelization during baking are influenced by sugar types and concentrations, affecting color and flavor [27][40]. Conclusion - The article concludes that understanding the diverse roles of sugar in baking is essential for developing products that meet consumer demands for taste and health [3][8].