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 Translation for 'caramelization' from English to Russian
NOUN   caramelization | -
гастр.
карамелизация {ж}
caramelization
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Translation for 'caramelization' from English to Russian

caramelization
карамелизация {ж}гастр.
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Usage Examples English
  • The brown colour which develops as the sap is reduced is mostly due to caramelization.
  • Caramelization is an entirely different process from Maillard browning, though the results of the two processes are sometimes similar to the naked eye (and taste buds).
  • Kojibiose is a disaccharide. It is a product of the caramelization of glucose. It is also present in honey (approx. 3%).
  • It is also a product of the caramelization of glucose.
  • It is a product of the caramelization of glucose.

  • Isomaltol is a natural furan obtained by the enzymatic degradation of starch. It is also a flavor component in bread crust, produced by thermal degradation (caramelization) of sugars.
  • Through thermolysis, saccharification can also occur as a transient result, among many other possible effects, during caramelization.
  • Chhena poda is known as one of the Indian dessert whose flavor is predominantly derived from the caramelization of sugar.
  • In addition to spices, salt and sugar may be added to the rub, the salt for flavor, and the sugar for caramelization.
  • , yielding browning via the caramelization of sugars and the Maillard reaction of amino acids.

  • The paste is typically added early in the cooking process and sautéed to achieve caramelization.
  • However, the color of the product might change due to caramelization of sucrose.
  • However, powdered milk made this way tends to have a cooked flavour, due to caramelization caused by greater heat exposure.
  • In its culinary use, exposing sugar to heat causes caramelization. As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.
  • Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids.

  • It is a product of the caramelization of glucose.
  • The process of caramelization consists of heating sugar slowly to around [...]. As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour.
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Contains translations by TU Chemnitz and Mr Honey's Business Dictionary (German-English only).
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