Browning Reactions

There are two types of processes that create browning in food: caramelization and the Maillard reaction. Browning occurring from either of these processes results in a rich color and enhances both the flavor and aroma of the food. Caramelization occurs when sucrose is present, and only at high temperatures. As sugar is heated, it melts and then begins to break down. As the temperature continues to increase, different compounds will form and then break down, creating different flavors and colors throughout the cooking process. The Maillard reaction (for example, the browning of bread crust in the oven) occurs between the reducing sugars and proteins; it can occur at low temperatures more slowly, and at high temperatures over short periods of time. It is a complex browning reaction that results in the particular flavor and color of foods that do not contain much sugar.