These pathogenic characteristics that could cause corm tissue to bring browning reaction, lignose of cell wall to increase, and faecula granule to decrease, were also observed by using tissue sectioning.
Products formed by the activities of a- and 3-amylases are also available as reactants for nonenzymatic browning reactions.
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
