HNSC 1200 Chapter Notes - Chapter 6: Caramelization, Maillard Reaction, Amine
13 May 2017
School
Department
Course
Professor
Document Summary
The name of an enzyme may also describe the reaction that is catalyzed (e. g. , oxidase catalyzes oxidation reactions) Enzymatic browning is an undesirable browning reaction that occurs when some fruits and vegetables such as banana, apple, potato are cut and exposed to oxygen. A series of chemical reactions occur when sugars are heated to temperatures greater than their melting point. Begins with dehydration and ends with polymerization that yields brown colours. Dry sugar or a sugar solution are heated until it first melts into a clear liquid and then becomes a smooth, brown mixture. When the reactions are not too extensive, a desirable caramel flavour and light brown colour results. When the reactions are too extensive (beyond caramel formation), bitter dark coloured compounds are formed. The temperature required depends on the sugar being used, but eh average temperature required in 200c. Caramelized sugar is less sweet than table sugar, but has a stronger flavour.
