Maillard Reaction

Named for a French chemist, this refers to the caramelization of proteins and sugars which in turn bring color, aroma, and flavor notes to food like a grilled steak or crusty bread. In baking, the surface of the dough exposes sugars, broken proteins and amino acids, and the flavor acids that the baker develops through fermentation. Depending on the random combinations these molecules form, the caramelization process creates a variety of color, aroma, and flavor notes. (HTBB, p 165)

For more about the sensory aspects of bread and a chart of crust browning notes, see “Aroma & Flavor Notes for Bread” at www.MichaelKalanty.com. Photo Gallery #21