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In basic terms, it's a chemical reaction that consists of reducing sugars and amino acids that gives bread its characteristic flavor. ... Due to the Maillard reaction, the outer layer of carbohydrates and amino acids combine, resulting in a caramelized brown color and that signature flavor of toasted bread.
In basic terms, it's a chemical reaction that consists of reducing sugars and amino acids that gives bread its characteristic flavor. ... Due to the Maillard reaction, the outer layer of carbohydrates and amino acids combine, resulting in a caramelized brown color and that signature flavor of toasted bread.
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