A small amount of sugar can be added to bread mix to feed the yeast.
Starch is a carbohydrate and it breaks down into sugar after ingestion. Sugar gives us that get up and go!
Bread CONTAINS sugar but not that much, although bread is rich in carbohydrates and sugar is a carb
Nothing, it is not used as a preservative in bread. to preserve bread is preservative not the sugar.
Bread
Sugar free bread tends to rot the fastest. Molecularly speaking, the sugar acts as a preservative in breads and baked goods. The actual pH and moisture content of the bread is altered. That is why sugar free or sugar substitute bread has a shorter shelf life.
The short answer is: Sugar. It's the sugar in bread that allows it to brown well. Depending on the quantity of sugar in the recipe, bread will brown at different rates.
The sugar is for the yeast to feed on.
Soften bread innit butt
it makes the bread rise.
no
Bread & sugar.