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Answer to Question #350414 in Biochemistry for Ntombizodwa

Question #350414

During baking, Maillard reaction cause the crust of the bread to turn golden brown and the typical freshly baked bread flavour to develop. Discuss the chemistry of the reaction (12 Marks) and the implications (10 Marks) if glucose oxidase had to be added in the bread formulation.

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2022-06-14T19:28:03-0400

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