The crunchiness of chocolate is also thanks to sugar!
So are the crispness, softness, and the melt-in-the-mouth texture of biscuits and pastries.
It is sugar that offers pastry cooks endless possibilities for creating different textures.
When it comes to pastry baking, sugar is not content to be a mere sweetener. According to the proportion used and the size of the crystals, sugar gives dough elasticity and volume, determines how it bakes and what colour it will take.
As it binds so well with the proteins in eggs, sugar is great for mousses. Just try making meringue without it!