EXAM 1: Browning Reactions Flashcards
What is non-enzymatic browning
Browning occurs without the need for enzymes
Ex: Maillard reaction and carmelization
What is enzymatic browning
Enzymes break down the phenolic compounds in fruits and vegetables
What is a Maillard reaction
Browning reaction that occurs when sugar (free or bound in starch) and protein are heated or stored over a length of time
Maillard Rxn: what are the amino group of proteins or amino acids
Lysine
Alanine, etc
Maillard Rxn: what are examples of the reducing sugar
Glucose, fructose, maltose, galactose, lactose
What is the first step of the Maillard reaction
Condensation ( amine/carbonyl )
The sugar and the primary amine combine together and leave a water molecule
What is step 2 of the Maillard reaction
Rearrangement to a ketosamine
What is step 3 of the Maillard reaction
The conversion of ketosamines to malanoidins ( this produces the brown color
What are cooking techniques that create the Maillard reaction
Browning meats: steak roasted meat
vegetables with protein: roasting, pan-frying, deep frying
Baking, roasting, grilling pan searing, frying, broiling at higher temps
What are foods that undergo the Maillard reaction
Roasted veggies, steak, roasting a turkey, baked goods, roasting a cauliflower, toasting bread
What is carmelization
Melting and oxidation of sugars at high temperature resulting in a nutty complex flavor and brown color
What occurs during the carmelization reaction
At high heat, sugars dehydrate, break apart and polymerize into various aromatic compounds
What are cooking techniques that create the carmelization reaction
High heat application in baking
Pan frying
Roasting
Pan searing
Application of direct heat
- EX: creme-brulee
