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Bot GPT 3.5 1. Sweetness: Sugar adds sweetness to baked goods and enhances the overall flavor profile.
2. Browning: When sugar caramelizes during baking, it creates a golden-brown crust on baked goods, enhancing their appearance and flavor.
3. Tenderizing: Sugar helps to tenderize baked goods by interfering with gluten development, resulting in a softer texture.
4. Moisture retention: Sugar attracts and holds onto moisture, helping to keep baked goods moist and preventing them from drying out.
5. Fermentation: In yeast-raised baked goods, sugar provides food for the yeast to ferment and produce carbon dioxide gas, which helps the dough rise.
6. Preservative: High sugar content in baked goods can act as a preservative, helping to extend their shelf life by inhibiting microbial growth.
7. Color and texture improvement: Sugar can improve the color and texture of certain baked goods, such as cookies and cakes, by creating a more desirable crumb structure and mouthfeel.