How Does Sugar Affect Bread Dough? The Effects of Sugar Explained
HTML-код
- Опубликовано: 26 янв 2021
- Let us look at how sugar affects yeast and subsequently bread. Why you should and why you should not use sugar. Sugar is hygroscopic meaning that it attracts water. Salt is also hygroscopic. Yeast needs water to be active. We all know that salt slows down fermentation for this exact reason. It robs the yeast of water. Sugar does the same by pulling moisture ouf through the cell walls of the yeast.
So, in short - sugar will not ‘feed’ the yeast. It will not speed up fermentation. It will only slow it down. You will see a significant decrease in yeast activity starting from around 10% sugar in the dough. But even 5% will slow it down as I demonstrate in the video.
📖 Read more ➡️ www.chainbaker.com/how-sugar-...
----------------------------------------------------------------------------------
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
----------------------------------------------------------------------------------
Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker 
Хобби
very good video! and good method , clear delivery . a few points , yeast does not make amylase is any significant quantity to make sugar , and only does so after budding a few times ( 24+hrs). The process of converting complex carbohydrates in to simply sugars is a hydraulic in action , (Hydrolysis) It is the water, that do to attractions cleave the glycosidic bonds in the Polysaccharide. what that means for dough is that, with water there will be a slow but steady creation of sugar , more water and more heat the faster it goes, add ,amylase enzymes and it really takes off. Yeast when processed for baking are loaded up on food before freeze drying. they have alot of sugar inside them and will ferment their own stores. yeast will froth just being placed in pure water. By added more sugar to your dough you are reducing the available water to Hydrosis . Further more yeast can make Sucrase an enzyme that converts table sugar ( sucrose a disaccharide - two sugars stuck together) in to two monosaccharides: glucose and fructose, this process takes time and effort for the yeast and is triggered by the presents of sucrose, by adding the table sugar you cause the yeast to make Sucrase rather than just get to work on the food that is already there. lastly and most important , many flours including all purpose flour contain malted barley !!! the malted grain is loaded with amylase and will get right to work making food for the yeast, its not the yeast making food its that malted flour and water :)
Now that is perhaps the most informative comment on this channel. Thank you so much for the explanation. Definitely opened my eyes to a couple of facts. Pinning this so that everyone gets to read it.
Cheers 😎
Thats some different degree of RUclips comment :D
As for unmalted flour, how much barley malt would you recommend spiking it with per 1kg of flour lets Say? Sourdough bread is the purpose or sourdough baguette
And kneading dough with bare hands places a small amounts of sweat and oil into the dough. But I am not germophobic, so it does not bother me. As long as the cook/baker washes their hands before getting to work.
I do like using some honey and malted barley in some of my bread dough.
Now ChainBaker has a large metal bracelet. The bracelet could end up touching the dough, I am not too sure how clean his metal bracelet is? I recommend not wearing any watches, rings or bracelets when cooking.
Since I'm kneading with my right hand the bracelet never really touches the dough. Besides, I'm only baking for myself so I don't mind. And I clean that chain regularly. Would never wear it at work where I cook for other people obviously.
"why are we using the ingredients that we use?" I wish more people asked themselves that. Learning what each ingredient does to a recipe makes it so much easier to experiment and create your own. It gives you freedom in the kitchen!!
I was watch the video, then the tattoo popup. Disgusting.
Brilliant 😂 thanks Sean 👍
@@ChainBaker 😂
I know right 😁 I hope he survived the ordeal 😂
My favourite example of this in history is not to do with a food recipe but it did involve honey!
The first recipe for gunpowder used honey and for quite a while honey was still used just bcuz it was used by those who came before so it must be doin somethin. They eventually had some alchemists actually experiment and find that the honey wasnt necessary, nor the birchroot wort, nor any of the other additives beyond the few basic ingredients that actually do all the work.
Hi, yeast metabolic engineer here. I doubt the slowed fermentation when you add sucrose is due to hygroscopic properties. What happens when you add sugar is more likely that the yeast changes its metabolism to prioritize using the sucrose first (it’s a more preferable energy source). When sucrose is present the SUC2 invertase protein is secreted from the yeast into its environment to degrade sucrose (table sugar) into free glucose and fructose, which can be directly eaten by the yeast. This is more efficient than breaking down starch to get glucose. So what is actually happening is that the yeast is focusing on producing the invertase protein, and breaking down sucrose, rather than focusing on breaking down starch. The effect is that your fermentation profile changes which is why your fermentation times change, and in particular: you don’t degrade the starch as fast. This is why you can leave a sugar-rich dough for longer without it becoming a puddle. The gluten is not degraded until much later due to the yeast focusing on using the sucrose first. It may be that hygroscopy plays a role as well, but I think the metabolism is the main culprit
Thank you for the valuable information. I always learn a lot from the comments section, and anyone who reads this will find it useful too ✌️
As a brewer I completely agree on the fact that simple sugars are consumed first by bread yeast. Invert sugar is consumed readily as it doesn't require enzymes. Knowing is half the battle
This is the stuff people should be watching instead of TikTok quick recipes. People don't want to learn the how or why of stuff anymore, they want everything handed to them. Great video man! Love it!
So true. That is the number one reason I don’t go on tik tok.
@@chrisblanc663the video is only 8 minutes long. You're acting like it's a 3 hour video
@@sandman62100 do I? I just don’t care for tick tock, and prefer the slightly longer format on RUclips.
This info is great if you want to get better in your own baking and even develop your own recipes but if you're just someone looking for a recipe to follow, tik tok or just an internet card does just fine we just put one of those above the other because it takes reading.
I just started baking breads few months ago, following recipes, most of the time not fully happy with the results, I always wanted to understand the science behind each ingredient so the final product is the way I like it not the way the recipe is or the way someone else likes it. Discovering your channel is helping me tremendously specially the way you explain things in a simple form. Thanks for your awesome videos.
Thanks Mike! I'm so glad I could help you with your baking journey :)
This was certainly an eye opener for a guy that has been baking bread regularly for over 35 years.
I can’t believe how much this one tip - leaving out sugar - would fix a chronic problem. I’ve been baking bread for four decades, but I never knew that adding sugar was unnecessary!
I have to be gluten-free these days, but leaving out the sugar fixed an ongoing overproofing problem. Thank you!
Now it makes sense that when I started making dough I was told to boil a white potato in water, let it cool and use that to feed the yeast. I did notice a big difference in the proofing size of the bread but I never understood why. Thanks.
I love when cooking and baking is taught in percentage instead of strict amounts of stuff! Makes it easier to remember and learn
Yes! I uses to struggle until I started using ratios. I weigh everything now, even eggs. And my baking has improved 30000%. I used to majorly suck at baking but awesome at cooking. Now I just need to perfect a full bread loaf. I need something to cover it for the 2nd proof (or should I say fermentation?)😉 but I haven't figured out what to use.
Hi lily! I'm really bad at baking anytg and just started to like baking recently andddd failed all the times 😂...
So how do we determine the percentage? It's the sugar percentage ur talking about, right? And since this video clearly showed that sugar isnt needed, may I know is there any other percentage we need to know? Please teach me all of it hahaha.
Last one: errr, why do we need salt? 😅 (clearly a baker-virgin here 😆)
@@fizakusnin2961 Bread made without salt tastes bland. Optimum amount is 1.8% of the weight of flour. It ranged from 1% to 2.5%. First try 1.8% by weight. If too salty to you then reduce. If not salty enough then add more.
We used to add 1-3% sugar to dough to make the bread softer as it brakes the gluten strands, to make the bread tenderer as it retains more water, stays fresh longer due to the water content, and also the bread with sugar reheats much better especially for flat breads.
I have had these questions for SO LONG and finding your channel has been a blessing.. such amazing content! Thank you for teaching us the science behind baking which not many people seem to be talking about.
🙏
You are the first chanel that I subscribed even before watching the video. I looked at the titles of the playlist and realized this would be THE one chanel I need for baking bread.
Thank you! I have avoided breads that have no sugar because I was afraid the results would be inferior. I too have been under the impression that sugar was a "must" in baking with yeast. No more sugar in my pizza dough!
I stopped adding sugar to yeast years ago. I simply add the yeast to the flour, then proceed with mixing/kneading. Works for me.
Thanks for explaining and showing in this video the effect of sugar on the bread dough. Haha I am one of those who force feed my yeast and end up getting disappointed with my bread. I am a beginner in baking. I don't like baking but I love bread and the smell of fresh bread, so I want to learn how to make my own bread. This is precious info that I will definitely remember because it shows me the effects. It is also helpful that you use description of the feel of the dough "pancakey" for the viewers to get the sense of the texture. This is my first time watching any of your videos, looking forward to learn more.
My bread has been transformed by letting the dough proof for 8 hours , then kneeding and proof for another hour , it’s transformed the quality of the finished loaf
Most insightful baker on RUclips by a country mile - well done sir!
This channel literally answers all of my bread questions. Thank you for sharing this very valuable knowledge with us🙏
Thank you. Very well done video and you answered all the questions I needed to know about.
Thank you so much for sharing your knowledge! This is so helpful.
I watched your "Effect of salt on dough" videos two days ago. Before this I tried to make bread but the dough wouldn't even grow bigger even after 1 hour. But after I saw what salt did to dough, I tried today without any salt. And SubhanAllah! The dough is more than double after 1 hour. Thank you for teaching us why recipes work the way they do. ♥️
Well ok, but it will taste bad, so what's the usability of this fact?
Love the side by side experiments.
That's me - have to see it to believe it 😄
I love the scientific approach, and your videos are clearly the best I've come across so far. I'm a big fan!!
So good ! ... now (with all your videos) I understand better what and why my results are what they are !
Excellent instructions! As a perfumer I use the same principle. Every ingredient or fragrance oil added has a purpose. Otherwise the fragrance is compromised especially when developing for challenging products. Your video makes perfect sense. Thank you! I will stop adding sugar..
Oh that sounds like an interesting job! Can you actually learn it or do you have to have a gifted nose? Excuse my curiosity :D
You answered another of my bread questions, THANK YOU .
Thank you for this lesson. I have started baking Breads and am enjoying this activity so much. Knowing the intricacies of the processes is very exciting. Your narratives are so easy to comprehend and your voice is so easy on the ears.
Thank you🙂
Thank you so much, Bev! :) I'm glad you're enjoying the process. I have a lot more interesting videos planned. Cheers!
thank you. i've been happy with my dough so far, but this opens my eyes a LOT.
Thank you for sharing this very useful info.
Thank you for posting. Yours videos are some of best when it comes to bread making.
Congratulations! Looks like you are going viral and your channel very well deserve it. Your content are quite informative. Well done!
Thank you so much 🙏
Ah! This kind of channel is what I've been looking for! The "why" of things finally explained! Thank you!
Thank you! :)
Now, THAT, was helpful! Thank you! Subscribed!
Thank you for being so thorough. I love your channel i just discovered you and i am so excited to watch more
Welcome to the channel :)
Your advice can be applied to a lot more than just baking bread. Great video. Good to know.
Thank you!
WOW! I have been baking homemade bread all these years and had no idea about sugar properties. I knew how salt effected yeast but not sugar. Thank you so much.
What an awesome chanel. Helps so much to clarity certain aspects of working with the dough even of you are advanced home Baker.
Thank you 🙏 I'm glad you're finding it useful 😊
Excellent episode!
Great info. and very good videos.
Very simple idea and great demonstration.
Thank you 🙏
Another fantastic video. Learning so much from you.
🙏
Perfectly explainded! Thanks a lot for sharing your knowledge!! Cheers from Argentina!
Thank you, Hernan!
This surprised me. I need to test thissssss. Thankss
Thank you very much for the explanation. I really needed to hear every single word of this❤️
Glad it was helpful! :)
Brilliant! Thank you so much for this discussion. I bake bread often and greatly appreciate your insights.
Steve K.
Glad it was helpful! :)
Excellent video!!! Thank you very much for the effort.
Thank you 🙏
I love this video, thank you for this experiment...
Fantastic Video! Thanks a lot!
Thanks! Nice explanation. Learned a lot :D
Awesome job!!!
Superb video! Truly enlightening. When using fresh yeast, I always rub it into a spoonful of honey, which turns it into liquid fast. My understanding has always been (from Italian mamas) that the fact it turns into liquid shows the yeast is live. Now, I wonder .... BTW, great to see you starting to get the number of subscribers you deserve. It's about time and thoroughly deserved!
Thank you Robin! And thanks for the support :) we're getting there slowly but surely.
Well, if it works - it works. But I would personally use water instead of honey. Not all bread requires honey and if used it makes the crust go too dark sometimes when baking, and that too may not be desired at all times.
I reckon it would turn into liquid regardless 😁
I've always wonder about this topic. Thanks for sharing.
Thank you!
nice one very informative!
Amazing channel. Thank you
Great video and explaination on the influence of sugar versus " a sugarless " roll"..5 of 5 stars
thank you for the good explanation
Great video 👏👏👏👏👏 really interesting
That was insightful!
Your videos are the best! A new Alton Brown! Thank’s!
Very helpful for me, thank you.
Excelente video, mi sincero agradecimiento y felicitación por su esfuerzo al realizarlo. Me ha sido muy útil! 👍
Thank you! Very clear! Like for proper experimenting and displaying results!
This is an amazing information
Thank you for this video!
brilliant video sir! congratulations, and thank you!
Thank you ! :)
What a great find! Thank you for not slow motion egg cracking! So informative. Biology class,UoMI, we did the sugar test, mine was the only one that proved what you stated about sugar activating yeast, didn't flunk but took a lot of jabbing. My Aunt taught me when 10, At time was only student with 3 babies and had made more bread than the others had eaten! Now Retired,still barter bread, cinnamon rolls,etc, for labor. Just received Master's in Architecture. Inspectors! Many frustrating times taken out on kneading! You,dear Chainman,are adorable! Hard to concentrate on lesson!
Cheers 😁
thank you very much for this enlightening information. I came across your channel by chance, I make easter cakes from semolina and lots of butter and I do not put any sugar and very little yeast, and we decorate the akes which are small ones. It happened once that I used more yeast and the decoration disappears because the yeast makes the cakes enlarge. My mother did not use any sugar to make the pitta bread, but I would prefer to use a little oil with the pita bread in order to make it less chewy.
Thanks a lot for this practical explanation!!!
Thank you, Carlos!
Your cooking acumen is the style, data, & information I was really hoping I could run across trying to help my daughter cook. Your dropping next level proper teaching "
THANK YOU
Cheers! 😁
Really glad I found your channel. This was very informative and I'm going to watch your fat video next. I like to add honey and olive oil to bread for flavor, and I've always wondered why it takes longer to rise. (I don't have a problem with it taking longer, but I assumed it was because my house is cold.) I just leave it until it looks big enough. I have noticed myself dialing back on the honey and oil recently though - I don't want to taste them, I just want to be able to tell they're there, if that makes sense.
This was great, thank you.
I’ve literally made the third lot again, when it cane out it was definite proof of my mistake. Thank you kindly for the video
From 02:10 I thought you were gonna do some slight of hand, shuffle em up and ask us which was which xD
Great video and very informative and always.
Thank you
Thank you for such evidence proved information, never heard about your channel, thanks again.
Exellent work you did and showed for us! It is fully clear now the meaning of sugar for smooth crust and for clean surface of slices. It is used, for example, in a long loaf for eating its slices with butter. Butter is nicely covering on clean slices.
THIS IS EXCELLENT. Thank you so much - I really appreciate you you have shown the chemical reasons behind these processes as clearly and directly as you have here. I've been slowly increasing the amount of sugar I've been putting in my loaves for a fair while now, especially to try and get darker crusts and to 'feed my yeast'. In one fell swoop, you've shown me the error of my ways and how I'm actually making both of those things much harder for myself. Thank you for educating me! This is a great video.
Glad you found it useful! :) I did get something wrong in this vide though. Commercial yeast does not convert starch to sugar. It is barley malt that is added to flour that feeds the yeast. Still, there is no need to add sugar like the experiment showed. I will publish another video in February with updated information on sugar :) Cheers!
@@ChainBaker
If the yeast doesnt convert starch to sugar then how does it feed itself during the proofing processes?
Enzymes in flour convert starch to sugar which the yeast then feeds on.
Mind Blown !!! Thank you!!!
I realy like your chanel, lots and lots of usefull informations.
I would never thought sugar would have that kind of affect on the dough and finished bread.
You are doing a great job! thank you.
Thank you so much! 🙏
Thank you for sharing 🤗 🤗🤗
The how and why... Thank you. New subscriber!
Welcome to the channel :)
Great video I started baking last year and then started sourdough and have been on a sour dough kick lol but recently been baking irish batch loaf and using buttermilk. Great video
Thank you, Mark! Irish batch bread looks quite interesting. I must give it a go. Cheers!
I regularly make focaccia to bring in to work and share with my colleagues. Last night I was a bit drunk and forgot if I added sugar to the dough, so I added the 2tsp the recipe asked for. This morning the dough was soft like jelly and did not rise at all. I reckon I mistakenly doubled the sugar, but thanks to your video I'm questioning if the dough needs sugar at all. This video gained you a subscriber, thanks!
Welcome to the channel! :) You can definitely leave it out of a focaccia recipe 👍
Wow, thank you for the enlightening video!
🙏
thank you for this experiment. i have been getting into baking and i was asking myself what sugar would do to a dough the other day, then this popped up in my recommended
i wish i found this channel a couple weeks ago. i just started trying to bake bread in some downtime from work. found a recipe that was easy enough and started experimenting from there. i currently have a loaf in the oven i sweetened with maple syrup and likely messed up. gotta watch some more of these experiment videos before i start running my own experiments again. lol.
Thank you so much for your videos, you are an angel for all of us. What I heard about adding sugar to the dough: it will help to preserve and have a moist bread, since we do not add chemicals to do it, as big bakeries and fabrics do.
🤷🏻♀️
Only just found this channel, great content I predict high level of growth in the near future. Subscribed
Welcome aboard! :)
Great no nonsense informative video
Great video, thank you for that! Could you do something similar for the egg? I know it's not the most popular ingredient in bread but it's also the hardest for me to understand.
Thank you, Szymon!
That is on my future projects list. Although it is not a popular ingredient, quite a few people have asked me about this. Definitely gonna do some research and then make a video on this. Cheers!
where have you been all my life? this info is gold
:))
Excellent video. Thank you.
Thank you, Jeffrey!
I add sugar to the dough when making dinner rolls. Won't make them without it. Never seems to hinder the rising process for me. I also add vegetable oil to mine as it gives more moisture so the bread is less dry.
When adding salt to my bread/ rolls, I never go without salt as it is so bland it can't be eaten. I add the salt to the last cup of flour I'm going to add. The yeast never knew what hit it.
Also, I use bread flour for any bread/rolls type of baking I'm doing.
Love watching your videos. Very informative.
I’m not much of a bread baker, but this is so handy for my Registered Dietitian exam!! Studying with excellent visuals! Thank you 😆
Glad it was helpful! ;) here is part 2 - ruclips.net/video/WDYSdzs3dqg/видео.html
Love this series
Thank you! :) I will make more videos like this 👍
You sir are amazing , thank you for this 🙏
I'm glad you found it useful. Thank you so much :)
Excellent. I finally know why I put sugar in my dough!
Your videos are like a professional class for me🥰
Thank you! I'm glad you find them useful :)
I came here to learn about sugar's effects on dough and got a free critical thinking lesson! Excellent channel and video
Cheers ✌️😎
Great information.
🙏
Very good, I started making my own bread start of this year (2021). I did not realise that yeast makes its own sugar, I add both sugar and salt in my current recipe. I will have a good study of your other videos now and pic up more info and tip and modify my recipe.
As it turns out commercial yeast doest not break down the flour to get sugar. The flour is mixed with malted barley which feeds the yeast. So it still does not need any extra. I was a bit off with the science though 😄