Which of these is NOT a role of sugar in yeast fermentation?

• A. Providing sweetness
• B. Promoting browning
• C. Increasing elasticity of dough
• D. Feeding yeast

Answer: (C)

Sugar plays several important roles in yeast fermentation, particularly in the context of baking. One of the most recognized functions is to provide sweetness to the final product, enhancing flavor. Additionally, sugar participates in the browning process, crucial for developing both color and flavor through caramelization and the Maillard reaction during baking.

Feeding yeast is another critical role of sugar; it acts as a food source for yeast during fermentation, which produces carbon dioxide and ethanol, leading to dough rise and development of texture.

However, in terms of increasing the elasticity of dough, sugar does not contribute directly to this property. Elasticity in dough primarily comes from gluten, the protein found in flour that contributes to the structure and stretchability of the dough. While sugar can influence the texture and fermentation process, it does not inherently increase the elasticity of the dough itself. This distinction is why the option regarding sugar increasing the elasticity of the dough is the correct answer to the question.