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Maillard reaction |
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Maillard reaction [mī′yär rē‚ak·shən] (biochemistry) A reaction in which the amino group in an amino acid tends to form condensation products with aldehydes; believed to cause the Browning reaction when an amino acid and a sugar coexist, evolving a characteristic flavor useful in food preparations. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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| The entire process, termed a Maillard reaction, ultimately forms compounds called advanced glycation end products (AGEs). Al-Abed and his colleagues looked at the effect of alcohol on the Maillard reaction, which occurs in the body when a sugar links up with a protein. Even the drab slice of a mass-produced white loaf improves in taste when heated to about 310 degrees Fahrenheit, producing a chemical change known as the Maillard reaction that caramelizes the sugars and starches while browning the bread. |
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