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CARAMELIZATION [1 record]

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Record 1 2010-06-18

English

Subject field(s)
  • Breadmaking
CONT

Caramelization involves the conversion of sugar into color substances by an initial hydrolysis into monosaccharides, followed by polymerization under the influence of heat. Part of the over-all caramelization phenomenon in the bread crust no doubt also includes the transformation of starch into brown-colored pyrodextrins.

French

Domaine(s)
  • Boulangerie
CONT

Au bout de 45 minutes environ la cuisson [du pain] est terminée: une croûte dorée et sapide s'est formée, due à la caramélisation d'une partie du glucose résultant des transformations de l'amidon et de la dextrine.

OBS

caraméliser: Réduire le sucre en caramel par l'action du feu.

Spanish

Campo(s) temático(s)
  • Panificación
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