Question

This component of milk helps to regulate crust color:

• A. Glucose
• B. Sucrose
• C. Lactose
• D. Maltose

Hint:

Lactose in milk contributes to Maillard reaction and caramelization, helping to achieve the perfect golden crust in baked goods.

Answer 1

The Correct Option is C

Lactose is the component of milk that helps regulate crust color during baking. Lactose, when heated, caramelizes and contributes to the browning of the crust.
- Glucose and Sucrose also play a role in browning but are not the primary sugars in milk.
- Maltose is a sugar formed during the breakdown of starch, but it is not the key player in milk crust color.
Thus, the correct answer is Lactose.