Question

The brown colour formation of the crust of bread is due to

• A. Over baking
• B. Enzymatic browning
• C. Non enzymatic browning
• D. Reaction of yeast

Hint:

Bread crust color is due to non-enzymatic browning (Maillard reaction between sugars and amino acids, plus caramelization).

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Color development on the surface of baked cereal products is driven by high-temperature thermal reactions.

Step 2: Detailed Explanation:
During baking, surface temperatures exceed $100\text{--}150^\circ\text{C}$ while moisture evaporates, driving non-enzymatic browning reactions:
1. Maillard reaction: Condensation between reducing sugars (maltose, glucose) and amino acids (lysine in gluten) to form melanoidin pigments.
2. Caramelization: Direct thermal pyrolysis of sucrose and maltose at high temperature.
Enzymes are completely inactivated at baking temperatures.

Step 3: Final Answer:
Thus, the brown crust color is formed by non enzymatic browning.