What chemical reaction between amino acids and reducing sugars causes browning and creates complex flavors during cooking?
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Maillard reaction
The Maillard reaction is responsible for the savory 'umami' flavors and golden-brown crusts on everything from seared steaks to toasted bread. Named after French chemist Louis-Camille Maillard, this complex process occurs most rapidly at temperatures between 280°F and 330°F.
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- Which chemical reaction between amino acids and reducing sugars causes food to brown during cooking?