why dough with sugar doubles its size faster?
101005
The sugar is converted to energy by the yeast, the by product is Carbon Dioxide bubble which make the dough rise (expand).  Yeast will work slower if you don't add the sugar.
869801
I believe it is the smaller grains that make the difference - the grains are much tinier than regular yeast.   This site should help.
1133205
Generally, when a manufacturer makes something have less fat, they increase the sugar, and that's not good for you.  You really just have to read the nutrition facts label and skim/scan the list of ingredients for things you're trying to avoid.
852421
Well, a cell is closest to a sphere. As you increase the size of a sphere, the surface area increases less quickly as the volume does. When the volume of a cell increases, more toxins are made that have to be shipped out of the cell, and more nutrients and oxygen have to make it inside the cell. The surface area controls how much can be exchanged, so if the SA doesn't increase as fast as the V, then we see a limiting factor to cell growth.
617444
It is a metabolic product which ultimately derives from glucose. You may have had some high sugar food stuffs. Then again there is the occasional error.
115994
Salt occurs as (Na+Cl-) \nThe water molecules come between the atoms of salt , and thus breaks the ionic bonding b/w Na+ and Cl-.Na+ is attracted to the lone pair of oxygen atom of the water molecule and Cl-to the H atom of water molecule , thus hydrolysis and solvation of salt occurs, which makes the salt to dissolve fast whereas in sugars, the molecules are quite big and moreover sugar has a planar geometry , and contains bonds like -C-H, -C-OH-, -C-O-C-, these breaking of these bonds require more energy and moreover -C- is non-polar, thus increasing the no. of C atoms will make a compound to dissolve less in water. Sugar has 6 Carbon atoms.\nThus to dissolve sugar , we need stirring.
295336
"My Beautiful..." is correct.\nWhen you dissolve sucrose in water, it first just makes a sucrose solution, but in time, the sucrose will slowly break down into glucose and fructose in solution.
484887
Mix 1 cup of flour, 1 cup of yellow cornmeal, and 1 teaspoon of sugar in a bowl. \nTake a 1-quart container of water and pour just enough of it into the mixture to make a heavy dough. \nRoll the dough into balls about 1/2 inch to 1 inch in diameter. \nMix the rest of the water with 1 cup of molasses and pour it into a pan. \nPut the pan on the stove and bring the molasses and water to a boil. \nWhen the mixture is boiling, drop in several doughballs, but don't overcrowd them. Cook them for 2 to 3 minutes. \nCook the rest of the doughballs, a few at a time, in the same way
470391
http://www.rpi.edu/dept/bcbp/molbiochem/MBWeb/mb1/part2/sugar.htm\n\nSimple web search
268188
Yes. I think so... I think my cousin just did that experiment not too long ago. I guess it's because of the sugar in it or something.
1038957
The quickest absorption will be of the 2-glucose "polymer."  That way, every cut by the enzyme yields two glucoses.  With any other chain length, each cut would yield one glucose until the last cut, which would yield 2.\n\nAnything wrong with amalyse?
179236
By heating it, you can change the physical property of sugar. Sugar is from the sugar cane, Have you ever try making alcohol? I think then sugar serves as a catalyst. \n\nYou are not trying to make moonshine, are you?\nShame on you.
953277
5 minutes is 1/12 of an hour.  (5/60 = 1/12).\n\nSo the baker should be able to form 12 times as many (2 x 12) = 24 in an hour.\n\nA) 24 loaves in an hour assuming the extrapolation is a linear extrapolation from 2 loaves in 5 minutes --> 24 loaves in 60 minutes.
684576
1) Fermentation - when making bread dough, yeast, sugar, salt, and water are combined. The yeast eat the sugar and ferment it creating alcohol and carbon dioxide. The carbon dioxide is responsible for bread raising.\n\n2) Acid/base chemistry - when making biscuits and other quick breads, the bubbles in the dough are formed by the reaction between baking soda (base) and an acid. The acid can be buttermilk, lemon juice, or vinegar.\n\n3) Caramelization - when sauteing meat, the goal is to develop a deep brown crust. This crust gives most meat its distinctive taste and is a hallmark of French cooking. Caramelization is the result of heat breaking down proteins into simple sugars giving the food a slightly sweet and complex taste.
678992
It has to do with moisture content.  Maple syrup is mostly water with sugars and flavor compounds.  The increased moisture should have resulted in a batter that was too runny (was this true in your case?).  As a result, the cake batter would have been unable to rise properly.  Next time try adding a little extra flour to compensate for the added moisture.
1171908
Well I don't know much about it but look at it this way: what happens normally when starch reacts with amylase? I'm guessing that sugar is produced. If so, I would be willing to bet that when you increase the amount of starch, the rate that sugar is produced increases (enzyme makes contact with starch molecules more frequently, as there is more of it to hit). Of course this will only happen up to a point. Once a certain amount has been added, the amylase will be at its maxium speed of sugar converting, so the speed will stay the same.\n\nI hope this helps, good luck!
107852
Excelent in baking some breads.  High on cholesterol.