In confections, lactose
A) inhibits bloom defect.
B) provides lecithin and monoglycerides, which aid in emulsification.
C) provides a reducing sugar moiety that can participate in Maillard browning.
D) produces desirable or undesirable flavor compounds through oxidation and/or hydrolysis.

Question

Quizplus · Accepted Answer

Lactose provides a reducing sugar moiety that can participate in Maillard browning, which is a chemical reaction that occurs between amino acids and reducing sugars, giving browned foods their desirable flavor.

In Confections, Lactose