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Bot GPT 3.5 1. Sweetening: Sugar adds sweetness to the flour, enhancing the overall flavor of the final product.
2. Browning: Sugar helps promote browning in baked goods, giving them a golden color and delicious caramelized flavor.
3. Structure: Sugar helps create a soft and tender crumb in baked goods by absorbing and retaining moisture.
4. Fermentation: Sugar acts as food for yeast in bread making, helping to activate the yeast and promote fermentation, which leads to a light and fluffy loaf.
5. Shelf life: Sugar helps extend the shelf life of baked goods by acting as a preservative, preventing staling and maintaining freshness.
6. Texture: Sugar adds moisture to baked goods, leading to a softer and more tender texture.
7. Binding: Sugar can act as a binding agent in flour mixes, helping to hold ingredients together and create a cohesive dough or batter.