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Flavour and aroma of bakery products

Sugar's ability to alter the taste of other flavourings is an important function in bakery products.

Browning reactions such as caramelisation and Maillard reactions (reactions between sugars and amino acids) add colour during the baking process, but also contribute flavour and aroma. These reactions are seen on the outside of the loaf.

Adding sugar/syrup to savoury dough affects the taste of the crumb because more flavours and aromas develop.