When frying yeast-raised doughnuts, which ingredient could cause the doughnuts to color too dark?

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Multiple Choice

When frying yeast-raised doughnuts, which ingredient could cause the doughnuts to color too dark?

Explanation:
Browning during frying comes from sugar molecules reacting with heat (caramelization) and from sugars reacting with proteins (Maillard reaction). When the dough has more sugar, there are more reducing sugars available to these reactions, so the surface can darken quickly and potentially become too dark if the oil is very hot or frying time is long. Salt and yeast don’t drive browning in the same way, and while milk adds some sugar (lactose), its effect on color is usually less pronounced than that of added sugar.

Browning during frying comes from sugar molecules reacting with heat (caramelization) and from sugars reacting with proteins (Maillard reaction). When the dough has more sugar, there are more reducing sugars available to these reactions, so the surface can darken quickly and potentially become too dark if the oil is very hot or frying time is long. Salt and yeast don’t drive browning in the same way, and while milk adds some sugar (lactose), its effect on color is usually less pronounced than that of added sugar.

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