Question

the function of sugar gives baked goods
tenderness, protein, and color
sweetness, and color change (browning)
blending and chemical rise
flavoring and texture

Explanation:

Sugar in baked goods provides sweetness. It also undergoes the Maillard reaction (non - enzymatic browning) during baking, which gives color. Protein is mainly from ingredients like eggs and flour, not sugar. Blending is more about the mixing process of ingredients rather than a function of sugar. Chemical rise is from leavening agents like baking powder or baking soda. While sugar can have some minor effects on texture (e.g., by affecting moisture retention to some extent), its primary and most well - known functions are sweetness and browning.

Answer:

Sweetness, and color change (browning)