At what degree Celsius does bread start to caramelize and turn brown?

The process of caramelization occurs when sugars in the bread begin to break down and transform due to heat, resulting in the characteristic browning and development of complex flavors. This transformation generally begins around 154 degrees Celsius (309 degrees Fahrenheit). At this temperature, the sugars not only caramelize but also contribute to the Maillard reaction, which is crucial for creating rich flavors and a pleasing appearance in baked goods.

While other temperatures might represent important points in cooking or baking, the specific temperature of 154 degrees Celsius is key for initiating the caramelization process that turns bread brown and enhances its flavor profile. It marks the threshold where noticeable changes in color and taste begin to manifest, making it a significant temperature in baking bread.