色,污点;
碎的;Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包表皮的颜色也由于非酶
反应所生成的类黑精化合物而有所改善。
色色；把…烤焦（brown的ing形式）
罗伯特(Robert,1812-1889)英国女诗伊丽莎白(Elizabeth Barrett 1806-1861)伯朗宁自动手枪(发明
国John Moses 1855-1926)
；酶性；发生酵素性Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包表皮的颜色也由于非酶反应所生成的类黑精化合物而有所改善。
Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products.
这就使得实现果脯的低糖低硫成
可能。
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