When a sugar is inverted, it is less likely to _____.
A) caramelize
B) turn brown and change flavor
C) crystallize
D) both a and b

Question

Quizplus · Accepted Answer

Inversion of sugar involves breaking down sucrose into glucose and fructose, which are less prone to crystallization compared to sucrose. This process does not directly affect caramelization or browning and flavor changes, which are more related to the Maillard reaction and caramelization processes.

When a Sugar Is Inverted, It Is Less Likely to _____