1.A
-Sugar keeps baked goods soft and moist, and it does a lot more than just satisfy our craving. The bond between sugar and water allows sugar to lock in moisture so that items such as cakes, muffins, brownies, and frostings don't dry out too quickly. It creates tenderness, deepens color and flavor, and adds crunch.
-SWEETNESS AND FLAVOR
First, sugar adds sweetness and flavor to our baked goods. And, while granulated sugar will make things sweet, the molasses in brown sugars also adds depth of flavor along with sweetness.
-TEXTURE - SUGAR ADD TEXTURE
Did you know that sugar is a wet not dry ingredients in baking? That's because as soon as it is heated it melts. In fact, the sugar molecules, when combined with the water molecules, create a strong bond that affects the texture in baked goods. As a result, it keeps the baked goods soft, moist and tender.
-BROWNING - SUGAR ADDS COLOR
Most baked goods get a wonderful brown color and that's mostly from the caramelization of sugar when cooked. This of course, also adds more depth of flavor in our baked goods
Explanation:
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