Browning of a crust during baking is due to ___________________.
A) caramelization
B) Maillard reaction
C) coagulation of proteins
D) both a and b

Question

Quizplus · Accepted Answer

The browning of a crust during baking is due to both caramelization and the Maillard reaction. Caramelization is the browning of sugar, which occurs when sugar is heated, enhancing flavor and color. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that also gives browned foods their distinctive flavor.

Browning of a Crust During Baking Is Due to ___________________