Cookies at Nordic Sugar’s websites
At our websites we use cookies to collect statistic information in order to optimise the use of our website. By proceeding further into our website, you accept our use of cookies. Read more about our cookie policy and instructions on how to delete cookies.
Accept cookies
  
You are here:

Texture of bakery products

Sugar affects the texture of most bakery products.

Adding sugar/syrup affects the crumb by increasing its porosity, giving a more even structure and a somewhat larger volume. The sugar remaining in the dough after the rising process adds crispness to the crust.

In dough where fat and sugar are mixed, small air bubbles are incorporated into the dough. The crystal structure of the sugar affects the result. In biscuits, the sugar content affects the pastry's ability to spread on the baking tray, and thus also the surface and crispness of the end product.

In meringues, the egg-white proteins are stabilised by sugar. Different crystal structures in the sugar result in different structures in the meringues.