The maillard reaction is a chemical reaction between an amino acid and a reducing sugar usually requiring the addition of heat like caramelization it is a form of non enzymatic browning the reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid and interesting but poorly characterized odor and . The maillard reaction occurs in cooking of almost all kinds of foods although the simple sugars and amino acids present produce distinctly different aromas this is why baking bread doesnt smell like roasting meat or frying fish even though all these foods depend on maillard reactions for flavor. Practically speaking the maillard reaction makes food more enticing to us humans encouraging us to dig into a steak drink a coffee or chug a beer unlike all the other omnivores prowling this earth we no longer tend to find a hunk of raw cow shoulder particularly appetizing but if that same muscle is ground up formed into patties and . The maillard reaction this is a process that takes place whenever you cook a range of foods its responsible for the flavours in cooked meat fried onions roasted coffee and toasted bread the reactions name is a little deceptive because its really an umbrella term for a number of reactions that can produce a complex range of
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