WHY FOOD TURNS BROWN WHEN COOKED
What happens?
Browning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 140°C. Until the Maillard reaction occurs, food will have less flavor.
How does it happens?
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.
Product's with this reaction
The Maillard reaction is responsible for many colors and flavors in foods...
- caramel made from milk and sugar
- the browning of bread into toast
- the color of beer, chocolate, coffee, and maple syrup
- self-tanning products
- the flavor of roast meat
- the color of dried or condensed milk