Maillard reaction

Noun

Meaning

Maillard reaction (plural Maillard reactions)

(organic chemistry) The condensation reaction of an amino acid and a reducing sugar, followed by polymerization to form brown pigments - melanoidins; one of the causes of browning during cooking. [from 1910s]

Examples

Because fructose exists to a greater extent in the open-chain form than does glucose, the initial stages of the Maillard reaction occur more rapidly than with glucose. Source: Internet

However, some reactions such as the Maillard reaction that produces "browning" and associated flavors during roasting or frying, require temperatures higher than are found in a pressure cooker. Source: Internet

Chemical processes central to cooking include the Maillard reaction – a form of non-enzymatic browning involving an amino acid, a reducing sugar and heat. Source: Internet

It is hardened and browned through the Maillard reaction using the sugars and amino acids and the intense heat at the bread surface. Source: Internet

Pre-frying ingredients e.g. meat in the open pressure cooker can achieve the Maillard reaction. Source: Internet

The cooling process helps stop the milk from undergoing the Maillard reaction and caramelization. Source: Internet

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