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One of the very obvious chemical reaction that this recipe goes through is Maillard Reaction.Maillard Reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food, and, like caramelization, it is a form of non-enzymatic browning.As in the case of the Plain Bun, the amino acids present in the recipe comes from the wheat proteins, gliadin and glutenin and the reducing sugar comes the carbohydrate portion of the flour. The egg that was added also contributed to Maillard Browning to a certain extent as there are amino acids present in the egg.The difference between using plain flour and wholemeal flour is that wholemeal flour undergoes Maillard reaction at a faster rate. This is because of the higher content of proteins coming from the bran and wheatgerm which is absent in plain flour. As a result, it undergoes more browning and thus, the end product shows a darker and more brown coloured cake as compared to the one using plain flour.Websites:http://en.wikipedia.org/wiki/Maillard_reactionhttp://www.wisegeek.com/what-is-the-maillard-reaction.htm
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