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The Science of Baking : Comparison of Sugar
 
Besides sweetening a dish, sugar does a lot more than you think. In fact, it forms the basic building block for all types of dough, and establishes a general pH level. The way in which it mixes with other ingredients is what determines the pastry’s volume and density. In addition, sugar attracts the water from dough, interferes with gluten development, bacterial development, protein coagulation and the gelatinizing the starch.
 
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Blog Name: The Science of Baking : Comparison of Sugar
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Added On: Fri Aug 19 2016
Last Updated: Fri Aug 19 2016
 
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