Tag: Bread texture

Dextrose, a simple sugar chemically identical to glucose, plays a crucial role in commercial and artisanal bread making far beyond simple sweetness. While only 70% as sweet as table sugar, its unique properties are leveraged by bakers for improved fermentation, browning, texture, and moisture retention in bread.

While extra virgin olive oil is packed with heart-healthy monounsaturated fats and antioxidants, vegetable oil is highly refined, losing many nutrients in the process. When it comes to bread, is vegetable oil or olive oil better for bread? The answer depends on your desired flavor, texture, and health preferences.

While some artisanal recipes intentionally exclude it, commercial bread production relies on sugar for multiple functional purposes. So, beyond merely adding flavor, understanding why is sugar important for bread reveals the scientific principles behind achieving a balanced, palatable loaf.