Which one the following is responsible for browning of the bread
Answers
Answered by
0
Answer:
Bread contains proteins and carbohydrates. A chemical reaction between amino acids of proteins and reducing sugars of carbohydrate occurs called “MAILLARD REACTION” which gives a caramelised brown color and a significant flavour to toasted bread.
Answered by
1
Answer:
The Maillard reaction
Explanation:
The Maillard reaction 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.
Similar questions