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Colour of bakery products

The colour of baked goods is very dependent on the content of sugar

The crust mainly derives its colour through caramelisation of the sugars in the dough, but also through Maillard reactions (browning reactions between sugar and amino acids found in the proteins in flour).

These reactions take place during the baking process and do not only enhance the colour of the loaf. They also have an impact on its flavour and aroma.

A good crust has considerably more flavours and aromas than the crumb of the bread.

Browning reactions such as caramelisation also take place on the surface of moist cakes, cookies and biscuits.