What property of sugar makes it hygroscopic and modifies texture by tenderizing?

What property of sugar makes it hygroscopic and modifies texture by tenderizing?

• A. Sugar concentration
• B. Sugar crystalline structure
• C. Presence of moisture
• D. Thermal expansion

Answer: (C)

The property of sugar that makes it hygroscopic and modifies texture through tenderization is its presence of moisture. Sugar has the ability to attract and retain moisture from the environment, which is referred to as hygroscopicity. This characteristic allows sugar to absorb water, which can lead to a softer texture in baked goods. When sugar is incorporated into recipes, especially in baked items such as cakes and cookies, it not only provides sweetness but also contributes to the overall moisture retention. This moisture helps to prevent the final product from becoming dry and crumbly, resulting in a more tender and desirable texture. In addition to its role in moisture retention, sugar can also influence the structure of baked goods by interfering with gluten formation. This can further enhance tenderness, as the sugar modifies the texture by providing a softer crumb. The other choices do not accurately capture the role of sugar in terms of hygroscopicity and texture modification. Sugar concentration alone does not explain its ability to retain moisture, the crystalline structure does not directly correlate to its hygroscopic nature, and thermal expansion pertains more to how materials respond to heat rather than sugar's interaction with moisture.

The property of sugar that makes it hygroscopic and modifies texture through tenderization is its presence of moisture. Sugar has the ability to attract and retain moisture from the environment, which is referred to as hygroscopicity. This characteristic allows sugar to absorb water, which can lead to a softer texture in baked goods.

When sugar is incorporated into recipes, especially in baked items such as cakes and cookies, it not only provides sweetness but also contributes to the overall moisture retention. This moisture helps to prevent the final product from becoming dry and crumbly, resulting in a more tender and desirable texture.

In addition to its role in moisture retention, sugar can also influence the structure of baked goods by interfering with gluten formation. This can further enhance tenderness, as the sugar modifies the texture by providing a softer crumb.

The other choices do not accurately capture the role of sugar in terms of hygroscopicity and texture modification. Sugar concentration alone does not explain its ability to retain moisture, the crystalline structure does not directly correlate to its hygroscopic nature, and thermal expansion pertains more to how materials respond to heat rather than sugar's interaction with moisture.