Originally posted by jlzk:
When bread is heated ?Brown substance is form on the bread?Is the brown substance consider starch? What is the process.?Dextrinisation or millard browning?
As from what i know it is Millard browning but my teacher say is Dextrinsation...Which is correct?
*Urgent for N lvl de * =)
The brown substance belongs to a class of compounds called melanoidin. They have varying molecular weights but are brown in color. Maillard reaction (non-enzymatic browning) consists of many steps which includes strecker degradation and other reactions which result in formation of aromatic compounds (ketones, aldehydes, etc). Maillard reaction is also responsible for the 'wok hei' in some cooked food. Ya, the brown substance is formed from Maillard reaction. For more information, you can search food chemistry books from the library or try the net..
