What is the relationship between sugar and yeast in baking?

The relationship between sugar and yeast in baking is crucial to the fermentation process, which is the basis for leavening in bread-making. Yeast, a microorganism, consumes sugar present in the dough. In the process of fermentation, yeast metabolizes the sugar and produces carbon dioxide and alcohol as byproducts. The carbon dioxide gas produced gets trapped in the dough, causing it to rise and giving bread its light and airy texture. This conversion is vital for creating the desired structure and flavor profile in baked goods.

While yeast does absorb sugar from the dough, the main action that is important in this context is its conversion of sugar into carbon dioxide. Thus, focusing on the process of fermentation highlights the critical role that sugar plays in supporting yeast activity, leading to the leavening and development of flavor in baked products.