New Register for Workshop on How to start for NABARD 2025 (Stepwise Plan) - Apr 26, 7 PM

    Question

    Which is true about Caramelization

    A Caramelization is a type of non-amino browning reaction. Correct Answer Incorrect Answer
    B Caramelization process consists of heating sugar slowly to around 170°C. Correct Answer Incorrect Answer
    C Caramelization by heat during baking contributes to flavour and colour. Correct Answer Incorrect Answer
    D Caramelization is related to pyrolysis Correct Answer Incorrect Answer

    Solution

    Caramelization is a type of non-amino browning reaction. This process consists of heating sugar slowly to around 170°C.As the carbohydrates are heated, the molecules break down and reform into compounds with a characteristic brown colour and flavour. It is a chemical decomposition of non-protein substances that occurs spontaneously at high temperatures and the reaction is known as pyrolysis. Caramelization is a complex, poorly understood process that produces hundreds of chemical products. Caramelization by heat during baking contributes to flavour and colour. However, it occurs to limited extent in milk and milk products and hence has limited significance.

    Practice Next