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this adds sweetness and contributes to the browing of the baked productâ€‹

Sagot :

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Answer:

>sugar

Explanation:

In addition, sugar can be broken down into its two monosaccharide units (glucose and fructose), which can take part in the Maillard reaction and add to browning. Sugar acts as an important tenderizing agent in foods such as baked products.

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