Uses of Maillard Browning Reaction in Foods

empanada bread

Browning reaction can be a sign of product spoilage but it is useful in many food preparations. Popular examples are: toasted bread and biscuits, beer, cassava cakes, condensed milk, caramel, roasted meat and bread.

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The Maillard reaction in foods is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food, and, like caramelization, is a form of non-enzymatic browning.

In the process, hundreds of different flavor compounds are created. These compounds, in turn, break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.
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Toasted bread and Biscuits

toasted-bread-maillard

Beer

san miguel beer pale pilsen

Fried Onions

sauteing meat with onions

Roasted Meat

slices of lechon baboy

Condensed milk

condensed-maillard-milk

Roasted Coffee

unevenly roasted coffee

Bread

empanada bread

Cassava Cake

cassava cake


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