MAILLARD
REACTION
IN
FOOD
Please excuse us for the bad quality of this automatic translation which is being corrected for better comprehension
It is only after the 22nd world war that
the nutritionnists rediscover it and realize of its importance.
Confronted with problems of tanning, they are two American who them
first will arise this reaction. How were they informed of work and the
publications of Maillard? Probably, by the Medical Newspaper of Boston
which knows Maillard of long date.
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. It leads to two opposite consequences:
- in the field of
the nutritional value, it is prejudicial in consequence of the loss of amino
acids
- in the field of
the organoleptic value, it is frequently favorable by causing a tanning which
reinforces the attraction of the product (except for the dairy products and
refined sugar) and especially by the appearance of aromatic substances very
appraisals by the consumer.
It brings to the food which undergoes it
an incomparable flavor.
The
attraction for the products which underwent the reaction such:
The "caramelized"
crust
of the meats, the poultries and the roasts,
Melba toasts and
viennoiseries,
Flavours of the
coffee and the chocolate,
Certain cooked
cheeses,
The malt for beer,
the wines cooked,
Fruit juices
The biscuits aperitifs, etc.
is based to a large extent
on the colors and the flavours generated by the reaction of Maillard. The
chemists nutritionnists work on this reaction permanently. The industrialists of
the food of the whole world use it daily. The financial stakes are enormous. It
is indeed of a well controlled reaction that will depend success or the
commercial failure of grinds produced and material food.
Many
industrial processes were modified or developed according to this reaction as
well on the color and organoleptic qualities as on the protidic value of the
products. The control of the reaction is relatively easy. The temperature, (of
0° with 150°) the pH and moisture are the principal factors.
The housewife, just like the chief, are also concerned. It
will use, often with its knowledge, the reaction of Maillard. When it carries
out brioches, génoises and other cakes and viennoiseries, it is this reaction
which goes embaumer its kitchen and to bring to its pastry makings the color and
the odors which will allure its guests.
To braise, jump, roast, roast or fry, whatever the method
used, its meat will undergo the reaction of Maillard. The so goûteuse crust
which is formed around the sides of meat and the flavours released are due to
the reaction. One can affirm without being mistaken that the reaction of
Maillard is a culinary blessing.
to see the scientific pages devoted to the reaction
The Baker and Reaction of Maillard
Description of the mechanism of the reaction of Maillard:
The reaction of Maillard corresponds to a nonenzymatic tanning. It intervenes when one heats a mixture of proteins and sugars.
These two bodies react between them to form following the reaction of Maillard a body insoluble, noirâtre, carbonaceous accompanied by a water release. This reaction is an important consumer of amino acids.
In addition, and under certain conditions, this same reaction leads to the production of an aromatic volatile substance which takes part largely in the flavour of the roasted cereal products and develops them in the field of the fair average quality.
Factors influencing the reaction:
The temperature: the reaction can take place between 0 and 150° C It is proportional to the rise in temperature, but its intensity depends primarily on the quantity of accumulated heat.
PH: The basic medium (pH > 7) supports the reaction of Maillard. If the pH is modified, it is possible to slow down or increase the reaction of Maillard.
Moisture: The reaction is optimal for a water content between 7 and 15 %.
Consequences:
In general, the cooking of the bread Concretely involves a lysin destruction of about 5 to 15 %., the loss of the amino acids is tiny in the crumb and much more intense in the crust.
The reaction of Maillard results in a damage on the nutritional level insofar as it involves the destruction of a fraction of lysin and sugars.
Reaction of Maillard in panification:
The sugars and the amino acids released for the period which extends from kneading at the end of fermentation are not used entirely by yeast. The fraction, remaining with the surface of the lump is at the origin of the flavour and the color characteristic of the crust following the following reactions:
Reaction of Caramelization = simple Sugars + Water + Heat.
Reaction of Maillard = simple Sugars + Acid amino + Water + Heat.
The phenomenon of tanning of the reaction of Maillard which utilizes sugars and the free amino groups of the protids, conduit to the formation of many volatile products. However, during the cooking of the bread, it is difficult to make share from what returns to one or the other of the phenomena. It is generally considered that the reaction of Maillard is dominating.
They are the total quantities of amino acids and sugars as their respective proportions present at the surface of the lump at the time of cooking which are the limiting factors of the production and the quality of the flavour and the crust. The intensity of the reaction is a function of the temperature and the relative humidity which reign in the furnace. After cooking, at the time of the cooling of the bread (sweating) the volatile products of the reactions of caramelization and Maillard diffuse crust towards the crumb. Conversely, the flavours of the crumb diffuse towards the crust. It results from it that the taste of the bread is gradually modified.
We consequently include/understand easily the phenomena noted during the manufacture of special breads (breads with the sounds, breads with the germs, breads with malt...). colouring higher than the normal which occurs with cooking is explained by their high content in fibres and sugars, which jointly support the reactions of Maillard and caramelization.