～Sugar absorbs water, changes taste, and enhances water retention
～Sugar enhances the preservative effect. The higher the sugar content, the longer the shelf life
～Sugar caramelization. The higher the sugar content, the easier the coloring
～Sugar changes dough extensibility
～Sugar makes protein foam more stable. To make chiffon, adding enough sugar to the protein will help to stabilize the quality
～Sugar is the main target of yeast. Sugar in bread is not necessarily sweet? Because sugar is broken down by yeast during fermentation
～Reduce the amount of sugar, increase the baking temperature, and prolong the baking time