Description
Flour coating catalyzes browning and thickens sauces via starch release.
Technical
The Maillard reaction occurs on flour-coated meat surfaces at 140-165°C, while amylose/amylopectin starch granules later gelatinize in liquid at 60-80°C, forming a colloidal matrix.
Culinary Significance
Creates fond for deglazing and ensures even sauce viscosity without lumps.
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
160°C optimal
140°C to 180°C range
Time
3 min
2 min – 5 min
Equipment
Cast iron/carbon steel pan (high thermal mass)Stainless steel whisk (for deglazing)
Sensory Profile
Aroma ()