Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包
风味改善了,面包表皮颜色也由于非酶褐变反应所
成类黑精
而有所改善。
,不涉及酶作用;
;;还原剂;
;
酸作用;
;剂;
成;;Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包风味改善了,面包表皮颜色也由于非酶褐变反应所成类黑精而有所改善。
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