Food Science: What's The Maillard Reaction?
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Food Science: What's The Maillard Reaction?
If you've ever cooked anything, chances are you'll have encountered the Maillard reaction at some point. People often equate this to 'browning', and sure browning does occur during the Maillar...
Apr 8, 2020
Maillard reaction Food Science
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🔥 The Maillard reaction was first described in 1912 by the French chemist Louis-Camille Maillard. It influences the taste of the food served - you have probably noticed that potatoes fried in a pan taste completely different than boiled ones. Any heat treatment accelerates the Maillard reaction. The higher the temperature, the faster the chemical reactions occur. 🎥 @karem_atef @thebestchefawards #foodmeetsscience #thebestchefawards | Food Meets Science
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