Which of the following is a selected benefit of using sugar in baking?

Using sugar in baking serves multiple important functions, and one of its primary benefits is that it adds sweetness and improves browning. The sweetness enhances the flavor profile of baked goods, making them more enjoyable to eat. Furthermore, sugar plays a vital role in the Maillard reaction and caramelization that occur during baking. This not only contributes to the appealing golden-brown color of the crust but also enhances the overall visual and taste qualities of the finished product.

By interacting with the proteins and reducing sugars in dough, sugar helps create a pleasant crust that is both attractive and flavorful. This browning effect is crucial in many baked goods, as it influences not only taste but also texture. The combination of sweetness and browning from sugar is integral to the development of many types of baked goods, including breads, cakes, and cookies, making it an essential ingredient in the baking process.