Sugar generally just affects the taste of the cake, not really the look. Brown sugar may darken the batter slightly, but not by very much at all.
It changes the taste and texture of the cookie. Without Sugar the cookie is not sweet.
I believe that the sugar makes the dough softer. The recipes I have seen do not seem to include large amounts of sugar, so amending the amount would just change the texture rather than taste.
the ductility, mallebility, roughness, texture, color,, smell, taste
the ductility, mallebility, roughness, texture, color,, smell, taste
Demerara sugar has larger crystals and a slightly molasses flavor compared to brown sugar. Brown sugar is moister and has a stronger molasses taste. In baked goods, demerara sugar can add a crunchier texture and a subtle caramel flavor, while brown sugar can make the baked goods chewier and richer in flavor.
Dissolving sugar in water is a physical change, not a chemical change. The sugar molecules are still the same chemical substance before and after dissolving; they have simply spread out in the water. The sweet taste comes from the sugar molecules interacting with your taste buds, not from a chemical change taking place.
the ductility, mallebility, roughness, texture, color,, smell, taste
Yes, you can substitute brown sugar for white sugar in most recipes, but keep in mind that it may affect the taste and texture of the final dish.
A physical change, of course. A physical change includes change in shape, color, or texture.
The cookie will be bland.
It normally would only change the texture.
A physical change, of course. A physical change includes change in shape, color, or texture.