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.
The main ingredients used in making bread are flour, water, yeast, salt, and sometimes sugar or fat.
Nothing, it is not used as a preservative in bread. to preserve bread is preservative not the sugar.
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.
You will use 8 ounces of sugar.
bread it tastier and better
What is the term used for mixing bread & milk in the making of meatballs
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.
Bread CONTAINS sugar but not that much, although bread is rich in carbohydrates and sugar is a carb
Sugar is often used in mixtures to add sweetness and flavor. It can also help with browning, moisture retention, and tenderizing in baked goods. Additionally, sugar plays a role in the fermentation process in bread making.
no It can not be used after making cheese