Q
What is the Maillard reaction?
A
Expert Answer
The Maillard reaction is a chemical reaction between amino acids and reducing sugars at high temperatures (285°F+), creating hundreds of flavor and color compounds. It's responsible for the browning and complex flavors in seared meat, toasted bread, roasted coffee, and baked goods.
Key Insight
The Maillard reaction is a chemical reaction between amino acids and reducing sugars at high temperatures (285°F+), creating hundreds of flavor and color compounds.
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