Sugar is most commonly thought of a

Sugar is most commonly thought of as a sweetener, but in baked goods it is also involved in
several other processes. Sugar undergoes a series of complex browning reactions above
160o
C, and the products of these form the brown crust of many baked goods. The reactions
are known as Maillard reactions, and are essentially amino acid-catalysed caramelisation
reactions in which a sugar aldehyde or ketone is converted to an unsaturated aldehyde or
ketone

Hasil (Bahasa Indonesia) 2:

Gula ini paling sering dianggap sebagai pemanis, tetapi dalam dipanggang itu juga terlibat dalam
beberapa proses lainnya. Gula mengalami serangkaian reaksi pencoklatan kompleks di atas
160o
C, dan produk ini membentuk kerak coklat banyak dipanggang. Reaksi
yang dikenal sebagai reaksi Maillard, dan pada dasarnya amino caramelisation asam-katalis
reaksi di mana aldehida gula atau keton dikonversi menjadi aldehida tak jenuh atau
keton