What ingredient S contributes to a golden brown color in baked goods?
Examples of it are vegetable oil, butter, lard, margarine. is responsible for the attractive golden brown color of baked products. It contributes to the development of good flavor and aroma. It also adds to the energy value of baked products.
Furthermore, what causes browning in baked products?
The Maillard reaction, also known as carbonyl-amine reaction, is a non-enzymatic browning (NEB) reaction that produces desirable colors and flavors in baked products and other thermally-processed foods.