sugar

Sugar, a soluble carbohydrate with a sweet taste, primarily consists of sucrose extracted from sugarcane or sugar beets. It is used as a sweetener, preservative, and fermentable substrate. In food, sugar contributes to flavor, texture, color, and shelf life. Historically, sugar production developed during the colonial era, influencing global trade and economies. Chemically, sucrose is a disaccharide of glucose and fructose. The consumption of added sugars is linked to health issues such as obesity, type 2 diabetes, and tooth decay.

Why is sugar used in pastries?

Sugar performs several technical functions in pastry dough. Sweetness balances acidity and bitterness, while hygroscopic properties retain moisture, giving a tender crumb. During baking, caramelization and Maillard reactions generate browning and complex flavors. Sugar also contributes to leavening by aerating the dough during mixing, creating a light texture.

Advantages

Improved flavor and sweetness
Better moisture retention and softness
Facilitated browning and aroma development
Assisted leavening and structure

Disadvantages

High caloric content
Association with obesity, diabetes, and tooth decay
Potential for excessive browning or burning
Reduced preservation stability in case of over-sweetening

Sugar in Greek cuisine

Sugar appears in Greek cuisine mainly in desserts and pastries. Classic sweets such as baklava, galaktoboureko, kadaïfi and loukoumades rely on sugar syrups, often combined with honey, nuts, and citrus zest. Modern Greek bakeries use sugar in cakes, cookies, and ice cream. While honey remains a traditional sweetener, sugar provides the primary sweetness in many contemporary recipes, balanced by local ingredients like orange, lemon, and nuts.