When sugars are heated under controlled conditions without water, they form anhydro sugars that polymerise to give characteristic flavours and brown pigments. What is this process called?
Correct answer D. Caramelisation
Explanation
Caramelisation is non-enzymatic browning of sugar alone at high temperature; unlike the Maillard reaction, it does not need amino acids, only dehydration and polymerisation of the sugar.
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