Caramel
2 articles tagged Caramel
Scientific Parameter
• 9 min read
Caramel Glass Transition: How Moisture Sets Texture
Why a few points of water move a caramel from hard crack to chewy: the glass transition, a Gordon–Taylor table you can recompute, and the water left at each cooking stage.
Glass transition Caramel Texture control
Scientific Parameter
• 10 min read
Maillard Reaction vs Caramelization: What Changes in the Pan?
Maillard browning combines reducing sugars with amino compounds; caramelization transforms sugars without requiring protein. Compare the reactions and use the temperature explorer.
Maillard reaction Caramelization Flavor