https://wikimd.com/index.php?action=history&feed=atom&title=Caramelization 2026-04-21T00:16:23Z Revision history for this page on the wiki MediaWiki 1.44.2 https://wikimd.com/index.php?title=Caramelization&diff=6315712&oldid=prev 2025-02-18T04:05:30Z

<p>CSV import</p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 04:05, 18 February 2025</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l23">Line 23:</td> <td colspan="2" class="diff-lineno">Line 23:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{{stub}}</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{{stub}}</div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">&lt;gallery&gt;</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">File:2014_0531_Crème_brûlée_Doi_Mae_Salong.jpg|Crème brûlée with caramelized sugar</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">File:Caramelisation_of_carrots.jpg|Caramelization of carrots</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">File:Teilweise_karamellisierter_Würfelzucker.png|Partially caramelized sugar cube</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">&lt;/gallery&gt;</ins></div></td></tr> </table>

Prab https://wikimd.com/index.php?title=Caramelization&diff=5169789&oldid=prev 2024-02-20T06:11:26Z

<p>CSV import</p> <p><b>New page</b></p><div>&#039;&#039;&#039;Caramelization&#039;&#039;&#039; is the oxidation of sugar, a process used in cooking for the resulting sweet nutty flavor and brown color. Sugars are present in many ingredients, so the process is not exclusive to the cooking of sweet dishes. Caramelization reactions are also used in the production of [[chocolate]] and [[maple syrup]].<br /> <br /> == Process ==<br /> In cooking, caramelization is the browning of sugar, a process that occurs slowly over a period of time, around 170 °C (340 °F). As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.<br /> <br /> == Types of Sugar ==<br /> Different types of sugar, such as [[glucose]], [[fructose]], and [[sucrose]], will caramelize at different temperatures. For example, fructose and glucose caramelize at lower temperatures than sucrose.<br /> <br /> == Uses in Cooking ==<br /> Caramelization is used in cooking to give foods a distinct flavor. It is commonly used in the creation of desserts such as [[crème brûlée]]. It is also used in the creation of caramel sauce, a popular topping for ice cream and other desserts.<br /> <br /> == Health Effects ==<br /> While caramelization can enhance the flavor of foods, it can also produce harmful by-products. These include acrylamide, a potential carcinogen that is formed when foods high in carbohydrates are cooked at high temperatures.<br /> <br /> == See Also ==<br /> * [[Maillard reaction]]<br /> * [[Caramel]]<br /> * [[Candy making]]<br /> <br /> [[Category:Cooking techniques]]<br /> [[Category:Food science]]<br /> [[Category:Culinary terms]]<br /> <br /> {{stub}}</div>

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