If we take sugar in the broader sense of meaning sugar can come from different plant based materials and some animal based products:
What they all have in common is that they fulfill different function in our day to day bakery products:
From a chemical perspective we are looking at carbohydrates: literally a family of molecules having Carbon, Hydrogen and Oxygen atoms. In the molecular combinations we see that with sugar we normally imply mono- and disaccharides, 1 or 2 molecules combined:
When there are 3 or more units we would consider them to be higher sugars, so called degree of polymerisation (DP) of 3 and more. In the same it can occur that we would classify longer chains as starch or fibers; this has dominantly to do with the functional changes that happen when the comination of molecules become longer.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
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