Explain of functional property browningflavour aromamode of, Ask an Expert

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Explain of Functional property Browning/Flavour/ Aroma

Mode of action

Proteins contribute to browning by reacting with lactose and other reducing sugars present in a formulation, providing colour to heated products.

WPC is bland tasting and contribute no foreign or off-flavours when used as an ingredient.

Food system

Confections, meats in microwave, sauces, breads, low-fat baked goods, soups, dairy products.

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Biology, Academics

Category:- Biology
Reference No.:- M9568318

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