Process
Maillard reaction
You might say: browning, caramelisation
Reactions in which reducing sugars react with amino compounds, and caramelization reactions, brown the crust during baking.
- What it does
- Produces the brown colour of the crust.
- Ask
- Is there enough sugar left at the surface, and heat enough, to brown the crust?
What to look for
- Bread surfaces progress from pale gold to deep brown
- A hot dry surface gives off visible vapour and toasted colour
Sources
- Gabriella Giovanelli, 5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices, article introduction
In the Maillard reaction, reducing sugars react with amino compounds (amino acids, proteins and other nitrogen compounds) to form initial condensation products that undergo further transformations.
- Gabriella Giovanelli, 5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices, article introduction
The reactions involved in browning are the Maillard reaction and caramelization, whose rate and extent are affected by the formulation
Use it on your project
teardown-apply: hold "Maillard reaction" (maillard-browning) from the teardown at https://teardownatlas.com/bread/ against my project
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