Today it’s planned to discuss an interesting well-known to everybody protein chemical reaction between sugars such as glucose or fructose and amino acids.
THE MOST POPULAR CHEMICAL REACTION IN THE WORLD
As the result of this process food becomes brown and has its delicious flavor. You can smell delightful flavor and see nice brown top on most roasted, fried, stone baked, flamed, and seared foods. This reaction was known since ancient times. However, only 100 years ago it was scientifically discovered, described and called a Maillard reaction.
Actually, you can see it very often in modern world. All what’s needed is a high temperature cooking method, but not boiling.Read More