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Crust Formation and Browning

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
A crust is formed as water evaporates from the surface and leaves it dry. Browning cannot occur until the surface temperature rises to about 300°F(150°C), and this can’t happen until the surface dries. Browning begins before the interior of the item is completely baked and continues for the rest of the baking period.

Browning occurs when chemical changes occur to starches, sugars, and proteins. Although this is often referred to as caramelization, it is only part of the story. Caramelization involves only the browning of sugars. A similar process, called the Maillard reaction, causes most of the crust browning of baked goods. This is a process that occurs when proteins and sugars together are subjected to high heat. Maillard browning also occurs on the surface of meats and other high-protein foods.

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