Sucrose. A disaccharide (q.v.), with an empirical formula of C12H22O11, that represents the traditional sugar (q.v.) produced from the sugarcane (q.v.), sorghum (q.v.), and the sugar beet (q.v.), and is found in the sap of all plants capable of photosynthesis (q.v.). It is composed of one molecule (q.v.) each of dextrose (q.v.) and fructose (q.v.) and is readily converted into these two monosaccharides (q.v.) by treatment with either acid (q.v.) or appropriate enzymes (q.v.). It serves as the standard for sweetness with an assigned numerical value of 100, is highly water-soluble, and is completely fermented (q.v.) by yeast (q.v.) into carbon dioxide (q.v.), alcohol (q.v.), and other minor compounds. It plays a varied role in baking, including that of yeast nutrient (q.v.), crust-browning agent, icing stabilizer (q.v.), sweetener (q.v.), and others.