Archive for March 29th, 2020

March 29, 2020

Maillard Reaction

Louis Camille Maillard

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies, and other kinds of breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis (how the body combines amino acids to form proteins).

The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 280 to 330 °F. Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning) become more pronounced.

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