The Fresh Loaf

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sugar gluten

nicodvb's picture

Why does sugar affect gluten development?

June 1, 2010 - 3:34pm -- nicodvb


recently I'm doing lots of croissants:-)  and I'm experiencing lots of negative effects on gluten development by sugar: while without sugar the dough hydratation can get as high as 60%, with little sugar added  (20%) -whether dissolved in water or added to the flour- I can barely reach a 50% hydratation.

Can anyone explain the underlying physics? Is there any countermeasure other than adding flour?

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