What You Need to Know
The baguette undergoes Maillard browning at 200–220 °C, producing melanoidins that give a crisp crust and savory flavor. Pâté protein denatures at 70 °C, ensuring safety while preserving texture. Pickles rely on acetic acid to inhibit spoilage and maintain crispness, while mayonnaise forms a stable oil‑in‑water emulsion through egg yolk lecithin and mustard at ~22 °C.
The Science
Primary Reaction
Maillard browning, protein denaturation, acid preservation, oil‑in‑water emulsion