Flavor changes caused by caramelization during baking
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Sucrose, which accounts for about 6% of soybean weight, is the main raw material of coking sugar. Sucrose is about 130 ℃-170 ℃. Sucrose is pyrolyzed into low molecular weight monosaccharides, glucose and fructose, and releases aroma and carbon dioxide. But with the furnace temperature rising to more than 180 ℃, these molecular weight monosaccharides continue to aggregate and concentrate to form darker medium molecular weight caramel components with caramel aroma. Caramelization has been carried out to a little over 200 ℃, is coming to an end, and finally completely carbonized.
Therefore, as the temperature increases, caramelization produces different compounds with different odors, which is a very complex chemical reaction that scientists do not fully understand. Basically, the aroma of caramelization is the most attractive between medium baking and second explosion, which is why the baking degree of Agtorn#55 cup test is based on the degree of caramelization of SCAA cup. Once in the deep baking after the second explosion, the flavor is dominated by the more elusive drying effect.
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Analysis on the color change of raw coffee beans during roasting one of the reasons for the formation of coffee bitterness
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) We all know that the color of raw coffee beans is light green, dark green, dark green, surface yellowing, the color of raw coffee beans is also different, but the color of roasted beans all turn brown, why is that? It comes from oligosaccharides and ammonia.
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The difference between "Mena reaction" and "caramelization" in the baking process
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Mena reaction wins caramelization Mena reaction refers to a series of monosaccharide carbohydrates (glucose, fructose, maltose, arabinose and lactose) and proteins (amino acids) through a series of degradation and polymerization, the color will also become darker, 1912 by the French scientist Mena
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