Volume of bakery products
Sugar adds volume to bakery products – directly and indirectly.
Directly because the sugar adds volume to moist cakes and biscuits, and indirectly in savoury bread and wheat bread where the sugar is first transformed into carbon dioxide, thus giving the bread greater volume.
Sugar stabilises the natural structure of proteins, and consequently it increases the protein coagulation temperature.
Both sugar and proteins raise the gelatinisation temperature of starch, resulting in a prolonged gelatinisation process.
This means that the yeast can work for longer, which in turn boosts the increase in volume.