4 ms·
Sugar is 50% glucose 50% fructose while white bread is only long chains of glucose, unless sugar was added to it too (only a thing in the US AFAIK).
by esailija 7y ago
Sugar is 50% glucose 50% fructose while white bread is only long chains of glucose, unless sugar was added to it too (only a thing in the US AFAIK).
- kyriakos 7y agoSugar is needed for yeast to raise the dough. It's common everywhere not in the US alone. I'm in Europe and most bread has sugar added during preparation. Small amounts but still sugar.
- rleigh 7y agoIt's less than one flat teaspoon per loaf, and most of that is metabolised by the yeast. You can do without it, but it takes much longer to rise.
- esailija 7y agoOk, of the carbs in white bread here there is 0.6% sugar. That's completely negligible and now what I'm referring to at all. I am talking about added sugar where it will be 10-20% of the carbs in the white "bread" (I consider that pastry :D).
- mecameron 7y agoAdded sugar is not necessary for yeast. The yeast is breaking down and using the carbs naturally present in wheat. The simplest breads, like french baguettes, are only made with flour, water, salt and yeast. Sugar is added to many commercial breads because it can make production easier and more consistent and sell more to consumers, but it's not added because it's necessary.
- deleted 7y ago[deleted]
- chrisseaton 7y agoThe yeast metabolises that sugar. I think people are talking about adding sugar for taste, beyond what the yeast can metabolise, which is common in US food culture but not generally elsewhere.
- TomMarius 7y agoCheck out Czech bread. Completely sugarless.