Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包表皮的颜色也由于非酶褐变反应所生成的类黑精化合物而有所改善。
Nonenzymatic browning
英语例句库
英语百科
Browning (food process)
![Caramelization in sucrose: the brown color in the photograph is entirely a result of caramelization, as sucrose is normally colorless](/Images/godic/202501/30/Caramel-33227.jpg")
![An example of enzymatic browning in the skin of a banana](/Images/godic/202501/30/Barangan_banana_Indonesia3227.JPG")
![The crust of brioche bread, which is golden-brown due to the Maillard reaction](/Images/godic/202501/30/Brioche3227.jpg")
![Aged white wine with brown color.](/Images/godic/202501/30/Aged_white_wine_with_brown_color3227.jpg")
Browning is the process of becoming brown, especially referring to food. Browning foods may be desirable, as in caramelization, or undesirable, as in an apple turning brown after being cut. Foods, including beverages, can turn brown through either enzymatic or non-enzymatic processes.
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