Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.

的风味改善了,表皮的颜色也由于非酶褐变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为可能。