It was clear that the colour degradation was faster for foam drying due to dual degradation effect by caramelisation
and Maillard reactions.
At 130[degrees]C, carob sugars undergo the Maillard reaction and the caramelisation
, producing a new product, C2, which is obviously different from the unroasted one.
Roasting veggies boosts flavour by adding light caramelisation
, without overpowering the natural flavour.
When bread dough is heated in a 400[degrees]F oven, high enzymatic activity takes place on the surface of the loaf, breaking down starches into sugar compounds and causing caramelisation
, at which point the dough expands.
"If the temperature gets any higher, the milk will turn sweet because of a kind of caramelisation
that starts taking place," Maasdam warned us.
After about 90 minutes of cooking, it is recommended that the meat is lightly seared either by blow-torch or on the grill, just to add a bit of caramelisation
. The results were incredible - the meat was tender even in its thickest part, and full of flavour.
Namrata won the award for her work in developing an analytical method for 4 Methyl Imidazole (4MeI)--a substance that can be found in caramel colouring or can result from the caramelisation
and browning reactions during brewing and which has been shown to have adverse effects on health.
A golden brown crust was formed at a later stage, due to the caramelisation
of the sugar and Maillard's reaction (HUG-ITEN et al., 2001).
Blanch, then cut the sprouts in half, and colour in a little butter with the pancetta, chestnuts and pine nuts, adding a touch of honey at the end to aid caramelisation
processing was studied through the color change of the pigmented part during drying.
I'm with him at L'Etranger, the Sofia restaurant that he created more than eight years ago, and he is using some sort of wire whisk with sugar-coated tentacles to create nests of spun sugar from a saucepan of dark caramelisation
: cheveux d'ange (angel's hair).
It's not difficult to get a degree of caramelisation
Its golden colour originates, not from additives, but from the caramelisation
of the sugar, butter and syrups.