Description

👉 Maillard reaction(non-enzymatic browning):- Maillard reactions is the term used for a group of chemical reactions, initiated by a condensation of an amino group with a reducing sugar as in the reaction of Equation and then followed by a cascade of reactions in foods leading to formation of different intermediates including aroma components and high molecular weight brown polymers. 👉The Maillard reaction is most important for the production of brown hues on the surface of baked biscuits. The inclusion in biscuit dough of glucose or invert syrups is to ensure that the Maillard reaction occurs as required..
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