Dextrose in fermented products optimizes the fermentation process in terms of the speed and completion of the process, improves the color and volume of the shell, increases the roasting quality and prolongs the shelf life of the product. Dextrose is combined with protein and produces color and flavor in the crust of bread and improves the cutting quality of bread. In traditional breads, dextrose is used to provide a direct sugar source for fermentation, and it is also effective for the crispiness of the dough in the middle of the bread and improving the color of the crust. In the yeast dough, half of the sugar can be provided by dextrose, which will cause better fermentation and softer texture of the product.