#maillard reaction

[thiccasssucculent]

[n0rtist]

Although this mon should appear later in the region, I went ahead to redesign this for a contest on Instagram. It's my old bread bird redone.

Dough's stretchiness is often attributed to gluten, but gluten is not just one molecule but quite a few proteins stuck together. Specific parts of gluten such as gliadin makes the stretchy part, and gliadin and glutenin are the parts that are taken out for gluten-free products.

The evolution showcases the Maillard effect which is when food turns brown as one cooks it. During the browning, amino acids from proteins meld with the surround sugar to make flavonoids which add flavor. Cooking at too high of a temperature can form harmful acrymalides, so it is suggested to heat food at a low temperature for this effect.

Doughling (Fairy): A Doughling's body is very malleable as it can be squished into the ground, but they manage to get back up. Doughlings emit an enticing smell, but many avoid eating them because they can be choking hazards.

Malloaf (Fairy/Fire): Inside a Malloaf's body, there is a heat that helps form specific chemicals to attract others. Malloaves puff out their chests to look bigger and become warmer as they prepare for combat.

[mission-to-dietitian]

"As the temperature of the bread increases, oven spring occurs, enzymes are deactivated, protein denaturation occurs, moisture content is reduced, starch gelatinization happens, and the bread browns due to Maillard reactions. Maillard reactions occur between a carbonyl compound, usually a reducing sugar, and an amine, usually an amino acid, a peptide or protein. In contrast, in caramelization, the sugars oxidize, lending a nutty flavor and brown color to the baked product."

[inflagrante-delicatessen]

y'know that feeling after you bite into some crispy duck?

that's called the Mallard reaction

[sesanghe-myah]

Claire is me, I’d do this, I’d put and cook everything in one pot if there’s some place to fill😅

[sincardinality]

I made a hash brown. It was good.

[lifeasaculinarystudent]

[scienceandfood]

Maillard Reaction

The flavor reaction.  What makes bread crust brown and tasty? What makes the smell of searing meat so savory and delicious? How can grill marks and black crust on meats, supply such a flavor punch?

Three words: the Maillard reaction.  This simple reaction leads to thousands of flavonoids that impart food with flavors that make us come back for more every time.  The essential components of the Maillard reaction are protein and sugars that lead to flavonoids that make food delicious. Read more...

Photo Credit: Steven Du