Sugars are simpler compounds than starches (see sidebar). For the cook, the most important change in sugar caused by cooking is caramelization, which can be defined as the browning of sugar caused by heat. The browning of sautéed vegetables is an example of caramelization. The browning of the crusts of baked goods, especially sweet doughs, is caused in part by caramelization and in part by another reaction called the Maillard reaction (discussed under Proteins, p. 118).
