Alimentation

Please excuse us for the bad quality of this automatic translation which is being corrected for better comprehension

Food

The "reaction of Maillard" is known today of all the bakers, roasters, chocolate sellers, delicatessens and other cooks. It applies to all the food matters. This reaction is the principal manifestation of the phenomena of tanning. It interests of very many food industries because it develops in a particularly intense way at the time of the heat treatments of type fits latticework on or torrefaction; it also occurs at the time of prolonged conservations at ambient temperature. Temperature, pH and moisture are the principal actors of the reaction. It leads to two opposite consequences: favorable (odor, color) prejudicial (degradation).

We can affirm that the reaction of Maillard is a culinary blessing.

complete file: http://www.fsci.umn.edu/Ted_Labuza/PDF_files/papers/maillard-confectionary.pdf

meats:http://www.unil.ch/sc/pages/recherche/theses99/chimie/lin/linfr.html

milk: http://www.fao.org/docrep/T4280F/T4280F0c.htm

To roast

To seize

To grill

To torefy

Chaque time that I cook with my frying pan, my furnace or that I use my barbecue, I cause a reaction of Maillard
	Roasted meats It is the reaction of Maillard which goes "croûter" délicieusement your meats and to release these flavours enchanters
Viennoiseries The colors and the flaveurs of your viennoiseries are due mainly to the reactions of Maillard
	Bread Control of the reaction will depend the color and the odor on the bread which will attract you and to allure you
*Fisch* The fish are particularly sensitive to the "Reactions of Maillard"
	Grains Torrefactions of the coffee, the chocolate, the barley for beer are primarily reactions of Maillard
Roasted No roast, no steaklet, no poultry will find grace near your guests without a "maillardisation" of good quality
	Cooking of the "milk Pigs"
High of page to see theses