Culinary function
Promote browning
Speed or deepen non-enzymatic browning, by supplying reactants or by shifting the conditions it depends on.
How it is achieved
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Promote browning is governed by non-enzymatic browning.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
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Promote browning is governed by surface drying.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs (Foods 9(9):1261) 2.1 (Heat Pump Drying), Drying Techniques in Fruits, Vegetable, and Herbs Preservation authoritative
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Promote browning is governed by Maillard reaction.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 2. The Maillard Reaction Mechanism authoritative
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Promote browning is governed by pH effect on browning.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 3.1 (pH), Influence of Different Parameters on the Maillard Reaction authoritative
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Promote browning is governed by water activity effect on browning.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 3.4 (water activity), Influence of Different Parameters on the Maillard Reaction authoritative
What changes
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Promote browning increases browning colour.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 2. The Maillard Reaction Mechanism authoritative
- Applies
- Intensity dominant
- Effect direction raises
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Promote browning increases roasted aroma.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 3.1.1. Effect of pH on the Reaction Rate and Product Formation authoritative
- Applies
- Effect direction raises
Not the same as
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Promote browning is distinct from add colour — though the evidence for this is limited.
Limited evidence
- Evidence type
- reasoned inference
- Confidence
- medium