135k views
3 votes
How does milk contribute to the maillard reaction of a baker product? Explain

User Akenion
by
8.0k points

1 Answer

3 votes

Answer:

Baked goods formulated with milk solids develop darker crust color due to added lactose and amino acids in milk.

Step-by-step explanation:

they are used as reactants to participate in the MR, generating Maillard reaction products.

User Usagi
by
8.6k points
Welcome to QAmmunity.org, where you can ask questions and receive answers from other members of our community.