Description
Biochemical reactions in cooking transform food structure and flavor through heat, enzymes, and chemistry.
Technical
These reactions involve protein denaturation, Maillard browning, starch gelatinization, enzymatic browning, lipid oxidation, and fermentation, each governed by specific temperature, time, and pH parameters that dictate product quality and safety.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
nuttycaramelroastedsweetsavorytoastyearthy
Origin & History
Civilization
Louis‑Camille Maillard
Era