What You Need to Know
Maillard browning of proteins and reducing sugars initiates around 140 °C and proceeds rapidly within 5–15 min, producing melanoidins and flavor compounds. Caramelization of sugars begins near 160 °C, requiring 10–20 min to reach full brown color, while starch gelatinization and protein denaturation occur in the 60–80 °C window, completing within 5–10 min at 70 °C. These reactions are modulated by pH, salt, pressure, and moisture, and can be refined with modernist techniques such as sous‑vide or vacuum cooking.
The Science
Primary Reaction
Maillard browning of proteins and reducing sugars