Entry: Caramelization / browning
Notation:
A07HJ
Heating to the proper high temperature in order to get a dark colour and a specific taste. In the case of sugar, it is converted into caramel. In the case of browning of other food, Maillard reaction is most often involved.
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definition |
Heating to the proper high temperature in order to get a dark colour and a specific taste. In the case of sugar, it is converted into caramel. In the case of browning of other food, Maillard reaction is most often involved. |
hierarchyCode_prep |
Z0017 |
in scheme |
Final-preparation
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notation |
A07HJ |
pref label |
Caramelization / browning |
scope note |
Heating to the proper high temperature in order to get a dark colour and a specific taste. In the case of sugar, it is converted into caramel. In the case of browning of other food, Maillard reaction is most often involved. |
state |
Facets
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termType |
Core term
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type |
Food-type
| Concept
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