Sugar in baked goods performs six functions beyond sweetness — understanding each function explains why reducing sugar produces not merely less-sweet baked goods but structurally different ones. This synthesis draws from Modernist Cuisine, professional pastry literature, and food science.
A framework for sugar's six roles in baking — each explaining a different dimension of why sugar cannot be reduced or substituted without consequences.
CROSS-CULTURAL TECHNIQUE SYNTHESIS + BAKING SCIENCE