Caramelization
Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramlens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids.
primaryTopic
Caramelization
Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramlens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids.
has abstract
Caramelization is the browning ...... charides fructose and glucose.
@en
Caramelização é um tipo de "es ...... ção, eliminação e condensação.
@pt
Karamellisatie is een vorm van ...... j met de typische karamelgeur.
@nl
Karmelizacja – proces nieenzym ...... 160 °C, a dla maltozy 180 °C.
@pl
La caramelización es la oxidac ...... mentando la masa del caramelo.
@es
La caramellizzazione è un feno ...... come, ad esempio, il glucosio.
@it
La caramélisation est une tech ...... s aussi les colorants caramel.
@fr
Карамелиза́ция — процесс терми ...... собого «карамельного» аромата.
@ru
キャラメル化(英語: Caramelization(キャラメ ...... 味をかもし出す。 調理のプロセスは記事 キャラメルに詳しい。
@ja
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Wikipage page ID
Wikipage revision ID
744,866,942
comment
Caramelization is the browning ...... to reaction with amino acids.
@en
Caramelização é um tipo de "es ...... ção, eliminação e condensação.
@pt
Karamellisatie is een vorm van ...... j met de typische karamelgeur.
@nl
Karmelizacja – proces nieenzym ...... nie są jeszcze w pełni znane.
@pl
La caramelización es la oxidac ...... una reacción con aminoácidos.
@es
La caramellizzazione è un feno ...... come, ad esempio, il glucosio.
@it
La caramélisation est une tech ...... s aussi les colorants caramel.
@fr
Карамелиза́ция — процесс терми ...... собого «карамельного» аромата.
@ru
キャラメル化(英語: Caramelization(キャラメ ...... 味をかもし出す。 調理のプロセスは記事 キャラメルに詳しい。
@ja
label
Caramelización
@es
Caramelization
@en
Caramelização
@pt
Caramellizzazione
@it
Caramélisation
@fr
Karamellisatie
@nl
Karmelizacja
@pl
Карамелизация
@ru
キャラメル化
@ja