Peter Greweling, Culinary Institute of America

Reducing Sugars

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

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Sugars that react with amino acids in the Maillard reaction. Lactose, dextrose and fructose are all examples of reducing sugars; sucrose by itself is not.

© 2007 All rights reserved. Published by Wiley.