I have a client who is on a sugar detox/diet. She can't eat any bread because all the bread companies added sugar. Why do bread companies add sugar to their breads?
Regardless of the ... awkward title of the question: Adding sugar instead of other sweeting agents to bread can have several reasons:
- flavour (caramelization)
- texture of the crumb (substituting sugar with another sweetening agent has a big impact on the chewiness of some chocolate cookies. I'm not sure whether the effect of adding sugar to bread has such a great effect)
- texture of the crust (caramelization)
- appearance (caramelization makes the crust look browner)
- "food" for the yeast that makes the dough rise (if yeast is used as a baking agent at all)
Or - in case that the bread is really, really sweet: shelf life.