Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.

面包风味改善了,面包表皮颜色也由于非酶褐变反应所类黑精化合物而有所改善。

Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products.

这就使得实现果脯低糖低硫为可能。