The Effects of Differing Thermal Processing Times on the Maillard Reaction of Bread
Data Science and Math
Sophia Jacobson
Maria Victoria Pelaez
- Grade:
- 10
- Teacher:
- Elyse Wexler
This project experiments the differing thermal processing times and the result that has on the Maillard Reaction of Bread. This includes the Hunter Browning Index and the variables "L"(lightness), "a"(redness), "b"(yellowness), and Delta E.