Maillard reaction

2020-11-16

Maillard reaction

The Maillard reaction is a chemical interaction between amino acids and sugars that creates the distinctive flavor, aroma, and browning of various foods, such as seared meats, cookies, and pancakes. Named after French chemist Louis-Camille Maillard, this non-enzymatic browning reaction occurs between 140°C and 165°C, typically happening during cooking processes like frying or baking. The reaction forms a range of flavor compounds depending on the amino acids involved, which is why different foods (like pancakes and steaks) taste different despite undergoing the same reaction.

In this experiment, a mixture of carbohydrates, proteins, and fats is prepared and heated to induce the Maillard reaction, commonly resulting in the creation of a pancake or crepe. Proper exposure of these components ensures optimal browning and flavor formation.

Key steps include mixing flour, milk, and egg in a specific order to prevent clumping and ensure even distribution of fat and protein. The mixture is then cooked in heated butter at the ideal temperature range (140°C-160°C), ensuring the Maillard reaction occurs without burning. Flipping the pancake allows for browning on both sides.

The content and copyright of the experimental protocol belong to Ghent University.

Under no circumstances should any information be used for commercial purposes.