On May 17, 10:27 am, Kenneth >
wrote:

> My experiences have been as you describe (at a temp somewhat
> lower than 110C) but I do wonder...
>
> I do know that my pumpernickel is extremely dark brown, with
> a very complex sweet taste. Something is producing all those
> sugars, but Felix may be correct that it is a process other
> than Maillard. No chemist I, so I ask, are there other
> possibilities?

I think the darkness quality has a bit to do with amylase. Rye is full
of it and the enzyme continues to react with starches until 150-155 F.
So a long, low heat, bake cycle would play right into this...
converting a lot of sugars. My pumpernickel, and I'm sure your's as
well, smells really fruity during the bake... almost like apple pie.