The most important chemical reaction of the whole kitchen is definitely the Maillard reaction. If you cook a food that is "darkens" almost always is the work of this reaction, which occurs at high temperatures between 140 ° C and 180 ° C, between amino acids of proteins and sugars. You can see it in action when the chips fry, bake as bread, cake, or a nice steak.
 |
| Bis (2-methyl-3-furil) disulfide |
One molecule in particular is associated with taste roasted meat, and is the bis (2-methyl-3-furil)-disulfide. I guess not surprised to learn that there is a substance used in the food industry to create the flavor of meat. " There is obviously nothing wrong with that
But the Maillard reactions that occur by cooking a piece of meat produce hundreds of different molecules, which provide a taste and flavor much more complex than it can provide a single molecule.
0 comments:
Post a Comment