_____ is caused by enzymes and can be prevented by inactivating the enzymes before drying.
A)Caramelization
B)Maillard browning
C)Enzymatic browning
D)Crusting

Question

Quizplus · Accepted Answer

Enzymatic browning is caused by enzymes, such as polyphenol oxidase, and can be prevented by inactivating the enzymes before drying. Caramelization involves the breakdown of sugars at high temperatures, Maillard browning involves a reaction between amino acids and reducing sugars, and crusting refers to the formation of a dry, outer layer on a food surface.

_____ Is Caused by Enzymes and Can Be Prevented by Inactivating