MAILLARDREACTION
CHEMICALREACTION
CARAMELIZATION
BAKINGSODIUM
COMBINATION
TEMPERATURE
SUBSTANCES
MOLECULES
EMULSION
BAKER
FLOUR
BOIL
EGG
H
M
U
Q
R
R
P
M
Q
C
B
N
C
B
R
T
M
M
J
I
Q
J
I
U
T
U
C
E
N
Q
C
A
I
A
E
B
T
O
V
E
N
O
U
V
E
O
K
V
G
K
W
G
B
O
J
A
Z
A
I
O
O
G
M
U
M
U
S
E
G
Z
U
P
D
F
X
N
D
V
I
R
I
D
U
B
P
R
E
V
E
H
E
B
I
O
H
A
W
T
E
V
T
P
I
W
E
U
C
E
I
A
H
I
H
B
F
N
C
P
E
O
C
N
Z
Y
R
G
N
K
E
T
U
L
J
L
N
A
C
O
P
T
A
A
A
V
A
I
A
A
U
I
C
P
O
B
E
V
V
J
O
T
E
H
B
N
T
Z
T
I
I
S
Z
U
L
R
O
Z
E
L
I
L
R
G
B
I
U
W
S
H
E
W
R
I
L
E
I
H
W
O
H
S
D
L
O
N
R
E
B
L
N
E
W
A
L
N
F
I
N
O
M
E
R
O
I
R
E
Z
U
Z
V
C
C
X
X
E
S
D
O
M
O
I
A
A
L
C
I
C
S
R
T
I
P
A
E
I
C
A
P
S
Y
Z
L
H
H
O
E
G
R
O
M
U
U
U
C
R
E
L
U
A
M
K
L
U
I
L
G
O
U
E
A
M
K
A
Y
U
A
E
U
Z
X
Q
I
E
O
H
O
O
H
Q
E
C
O
M
U
I
K
U
U
I
R
O
A
M
Z
A
B
C
O
B
H
E
A
R
J
Q
K
I
I
Z
C
N
M
O
E
M
D
R
D
Q
E
I
E
W
T
E
O
R
L
A
H
D
H
