Question

Почему у хлеба во время выпечки образуется румяная корочка?

Answer 1

 идет гидролиз крахмала, образуются декстрины..................

Answer 2

Выпечка образуеться (подагр)

Answer 3

Why does bread develop a brown crust during baking?

During the baking process, bread develops a brown crust due to a chemical reaction called the Maillard reaction. This reaction occurs between amino acids and reducing sugars in the bread dough when exposed to high heat. The Maillard reaction is responsible for the browning and the development of flavors and aromas in many cooked foods, including bread.

The Maillard reaction is a complex series of chemical reactions that occur between amino acids (proteins) and reducing sugars (such as glucose and fructose) when exposed to heat. It is a non-enzymatic reaction, meaning it does not require the presence of enzymes. The Maillard reaction is responsible for the browning of bread crust, as well as the browning of other foods like roasted meat, toasted marshmallows, and caramelized sugar.

The Maillard reaction begins when the bread dough reaches a temperature of around 140°C (284°F). At this temperature, the amino acids and reducing sugars in the dough start to react and form new compounds. These compounds are responsible for the brown color, as well as the characteristic flavors and aromas associated with baked bread.

The browning process during baking can be summarized in the following steps:

1. Initial stage: The heat causes the moisture in the dough to evaporate, creating a dry surface. This dry surface allows the Maillard reaction to occur more efficiently.

2. Melanoidin formation: As the temperature continues to rise, the Maillard reaction begins. The amino acids and reducing sugars react to form a variety of compounds, including melanoidins. Melanoidins are brown pigments that contribute to the color of the crust.

3. Flavor development: Along with the formation of melanoidins, the Maillard reaction also produces a wide range of volatile compounds that contribute to the characteristic flavors and aromas of baked bread. These compounds include furans, pyrazines, and aldehydes.

4. Crust formation: As the Maillard reaction progresses, the crust becomes thicker and darker in color. The heat also causes the starches in the dough to gelatinize, forming a crispy texture.

It's important to note that the Maillard reaction is not the only factor contributing to crust formation. Other factors, such as the evaporation of water from the dough and the caramelization of sugars, also play a role in the development of the crust.

In conclusion, the brown crust that forms during bread baking is the result of the Maillard reaction, a chemical reaction between amino acids and reducing sugars in the dough. This reaction produces a variety of compounds that contribute to the color, flavor, and aroma of the crust.