Brotfehler bei Vollkornbroten

Basic Knowledge of Wholegrain and Wholemeal Dough – Part 2

When food is heated, a non-enzymatic browning occurs, the “Maillard reaction”: With this, the reduction of proteins and reduced carbohydrates creates characteristic flavors and color developments. Many wholemeal / whole-grain breads get an intense crumb color due to long baking… weiterlesen

  • 23.07.2014