A small amount of sugar is necessary in bread, not for flavoring but to give the yeast something to eat and thus excrete carbon dioxide to leaven the dough. Two to three tablespoons of real sugar (not Aspartame, stevia, or Splenda) are enough for a loaf calling for three cups of flour and one packet (2 1/4 teaspoons) of active dry yeast.
Flavour and as "food" for the yeast, to make the bread rise properly.
Nothing, it is not used as a preservative in bread. to preserve bread is preservative not the sugar.
"It" has always been used in making bread.
The sugar is for the yeast to feed on.
Sugar
Viruses are not used in the process of making yeast. Yeast itself is a microscopic organism which thrives on sugar and helps bread to rise when baked.
bread it tastier and better
What is the term used for mixing bread & milk in the making of meatballs
You will use 8 ounces of sugar.
no It can not be used after making cheese
Sure can! Sugar is needed to sweeten a bread. It is also used to "proof" yeast. Any kind of sugar can be used in bread machine recipes, although dark sugars and molasses will change the appearance and taste of the bread. Refined and raw sugar are not much different than one another in this respect.
yeast is used to make bread. you make bread by stirring water yeast and sugar which feeds the yeast to grow in the hot temperature. Yeast is also used in making alcohol of many uses, beer, wine , fuel , etc....
Bread CONTAINS sugar but not that much, although bread is rich in carbohydrates and sugar is a carb