Natural Science Forum / Chemistry / Organic Synthesis / October 2003

If used in such  food stuff such as bread, sucrose is first inverted
to its component sugars fructose and glucose( which are reducing
sugars) and that will react with amino acids during baking through a
Maillards Reaction .
Inversion can come by acidic environment under heat, as well as by
enzymatic means ,through the enzyme invertase.
Roy