Occurs as a loaf bakes at high heat. During caramelization, sugars on the surface are oxidised, causing the crust to brown and develop more flavour.
Caramelization
All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.