How does sugar affect the texture of baked goods?

Sugar plays a crucial role in the texture of baked goods, primarily by tenderizing them. When sugar is incorporated into the dough or batter, it interacts with the proteins and starches present in the flour. This interaction leads to the alteration of gluten formation; sugar inhibits gluten development by competing for water. As a result, the final product becomes softer and more tender, which is often desirable in cakes and pastries.

Additionally, sugar can contribute to browning through caramelization and the Maillard reaction, enhancing the visual appeal and flavor without negatively impacting tenderness. While other options might describe different functions of various ingredients, they do not accurately capture the primary impact of sugar on texture in the context of baked goods. Thus, the tenderizing effect of sugar is essential for achieving the desired mouthfeel and structure in many recipes.