Question

it makes the baked products alive and colorful​

Answer 1

Baked goods have a short shelf life in terms of spoilage by bacteria, yeasts and moulds due to the ... This also has economic implications as well making the natural preservative more ...

THANK YOU ❣️

Answer 2

Answer:

do you know who is mallika singh

Explanation:

The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction.