Noun
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]
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