If sugar is added for fermentation during the leavening process of a baked good and some of the sugars are consumed by yeast, should the reduction in the amount of sugars be accounted for the declaration of added sugars?

As described in our response to question 15, you may declare the amount of added sugars in
the food after fermentation. If you do so, you must make and keep records of all relevant
scientific data and information relied upon by the manufacturer that demonstrates the amount
of added sugars in the food after fermentation and a narrative explaining why the data and
information are sufficient to demonstrate the amount of added sugars declared in the finished
food, provided the data and information used is specific to the type of food that is subject to
non-enzymatic browning and/or fermentation (21 CFR 101.9(g)(10)(v)(A)).