2006-12-31 05:59:55 · 18 answers · asked by knight 1 in Food & Drink ➔ Cooking & Recipes
It feeds the yeast.
2006-12-31 06:01:18 · answer #1 · answered by Anonymous · 1⤊ 0⤋
It is so that the yeast will activate and eat the sugar. The mixture of flour and yeast, there are enzymes that turn the starch in the flour into maltose, another sugar. The yeast uses this sugar in the same way it uses the glucose in white sugar. It takes time for the enzymes to convert starch to maltose, and that's what causes the delay. However, the yeast is able to produce some carbon dioxide, and that's how you know the enzymes are working. In a loaf of bread, it is this flour-to-maltose reaction that actually drives the expansion of the bread for the most part -- the small amount of sugar you mix into the bread dough is used up by the yeast fairly quickly.
Yeast feeds on sugar or converts the starch in the flour to sugar for food. Without the capability to convert starch to sugar for food, yeast would not thrive in sugar free breads such as French bread. Salt impedes the growth of yeast so you can slow down the rise with salt. Conversely, you speed up yeast growth with sugar.
2006-12-31 06:08:21 · answer #2 · answered by Java edd: 1-17-10 2 · 1⤊ 0⤋
If you are making a yeast bread, you will need to activate the yeast so the bread will be rise and be a light texture. In order to make the most of your yeast adding it to luke warm water and a bit of sugar will help it activate the most. Yeast is a bacteria that needs something to feed on in order to grow, sugar and warm water seems to be the best.
2006-12-31 06:05:16 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Most people will tell you that it helps the yeast. It can but too much and the yeast overworks. Bread will rise quite happily without any added sugar because there is natural sugar in the flour. I never add it because I am a diabetic.
2007-01-01 04:08:59 · answer #4 · answered by charterman 6 · 0⤊ 0⤋
Yeast eat the sugar, causing the bread to rise.
2006-12-31 06:07:55 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Simply, sugar feeds the yeast, acts as a preservative, sweetens the bread, glazes the crust and softens the bread.
2006-12-31 06:12:36 · answer #6 · answered by Anonymous · 0⤊ 0⤋
the sugar feeds the yeast,and the resulting fermentation makes the bread rise.
2006-12-31 06:07:29 · answer #7 · answered by Adriel M 2 · 0⤊ 0⤋
so if the yeast eats the sugar why does white bread only taste of sugar to me white bread taste terrible no different than just eating spoons of sugar.
2015-11-05 20:07:06 · answer #8 · answered by ? 1 · 0⤊ 0⤋
because the sugar feeds the yeast which is a living organism, it makes it rise quicker. Can anyone think or guess what I nearly put down instead of organism ? lol yuk
2006-12-31 12:55:40 · answer #9 · answered by Anonymous · 0⤊ 0⤋
Sugar feeds the yeast....it also causes that golden browning effect while baking. Sugar is often used in home'made spaghetti sauce, it de-acidifies the tomatoe paste.
2006-12-31 06:04:44 · answer #10 · answered by BudLt 5 · 0⤊ 0⤋
It helps the yeast work, and the bread raises.
2006-12-31 08:02:22 · answer #11 · answered by beutifulskies 3 · 0⤊ 0⤋