Maillard Reaction
The Maillard reaction is a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods such as meat and bread. The Maillard reaction, or its absence, distinguishes the flavors of boiled, poached, or steamed foods from the flavors of the same foods that have been grilled, roasted, or otherwise cooked at temperatures high enough to dehydrate the surface rapidly in other words, at temperatures above the boiling point of water. These two factors, dryness and temperature, are the key controls for the rate of the Maillard reaction.
