caramelisation การใช้

These can produce a vigorous and favourable boil, but are also apt to scorch the wort where the flame touches the kettle, causing caramelisation and making cleanup difficult.
As well as this conduction, some of the chemical processes involved with cooking ( boiling off, caramelisation, and others ) depend on time as well as energy delivered.
But he also notes that the Maillard reaction occurs above 120C and caramelisation above 165C; if your oven is set between the two and you'll only get the flavours of the former process.
A chemist has told me that a lot depends on the type of malt used : a malt which has been roasted darker would not have the amount of sugars available for attenuation due to the caramelisation process which produces the darkness.
Incidentally McGee explicitly distinguishes between a barbecue ( where the temperature is around 90C, and meat is slow roasted with flavour from the smoke not Maillard ) and a charcoal grill, where the temperature is hot enough for caramelisation and Maillard; lots of people do the latter and call it the former .-- Talk 02 : 26, 6 December 2012 ( UTC)