非ひ酵こう素そ的てき褐かっ変ぺん

noun

non-enzymatic browning

Technical term in food science for browning reactions that occur without enzymes, such as the Maillard reaction and caramelization.

• パンを焼やくときの色いろづきは非ひ酵こう素そ的てき褐かっ変ぺんの一いっ種しゅです。