Maillard reaction
noun[C]
food & drinkspecializeduk/ˈmeɪ.ləd riˌæk.ʃən/us/ˌmaɪ.jɑːrd riˈæk.ʃən/achemicalreactionthathappenswhen somefoodsarecooked, which makes thefoodgobrownand gives it aparticularflavour:
Theprocessofsearingthemeatenhancesflavoursviathe Maillardreaction.
The Maillard Reaction isessentiallyachemicalreactionbetween anaminoacidand asugar.
- Frying orgrillingcausesareactionon thesurfaceof themeat, referred to as the Maillardreaction.
- Abriefburstof very highheatisneededtodrivethe Maillardreactionsthatcreatethecolourandflavourat thefoodsurface.
Physical & chemical processes
- absorbable
- absorptive
- absorptive capacity
- acidification
- addition reaction
- condense
- electrolysis
- evaporate
- evaporation
- excitability
- excitation
- excite
- exergonic
- oxidize
- redox
- refraction
- rehydrate
- reliquefy
- reliquify
- solidify