The Maillard reaction is a chemical reaction in which the amino acids of proteins react with sugars to create brown color and roasted or caramelized flavors. It is often what is meant when recipes refer to "caramelized" ingredients.
Maillard reaction
Chemical reaction in roasting, baking, or frying
Also known as:
English:
Maillard browning
Wikidata ID:
Q647574
Wikipedia title:
Maillard reaction
References:
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ID: 14036