Maillard Reaction

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
The Maillard reaction is a heat-induced chemical reaction that occurs between sugar and amino acids which are found in proteins. In baked goods, the sugar reacts with proteins in the heat of the oven to contribute their golden-brown exterior. The greater the sugar content of a mix, the deeper the resulting brown color. In addition, the crisp exterior helps the bread retain its moisture. The Maillard reaction also contributes to the wonderful, inviting aromas that emanate from baking breads, cakes, and cookies.