2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
What is the best scent that spreads in the kitchen? Isn't that the smell of baked bread, pastries, meat? Are you curious where this beautiful fragrance comes from? How can one explain the fact that raw meat has a different flavor than roast meat, for example?
What happens when you bake bread, pastries, cakes, meat, potatoes, is actually chemistry. The same reaction occurs when frying meat, bread with eggs, onions. When baking, ie. when heated to a high temperature, certain chemical transformations (reactions) take place and as a result of these reactions compounds or substances that have a specific aroma are released.
Meat is known to be rich in protein (amino acids) and sugars. At high temperatures, proteins and sugars begin to react with each other, and as a final product of this reaction, compounds with a specific aroma are obtained.
In the process of roasting or frying meat, bread and other food products, a different aroma and taste is obtained, which is the result of the newly formed compounds that aromatize the surrounding air. The aroma is different for each product because the compounds that are formed are different, and this is the result of different proteins, ie. sugars in the foodstuff concerned.
In chemistry, the reaction that takes place between proteins (amino acids) and sugars is called the Mayar reaction. The name is given in honor of the French chemist Louis Camille Mayard, who in the early 20th century (1910) was the first to study the chemical reactions between proteins and sugars, of course in a chemical laboratory. It was later found that the same reactions occur when roasting or frying meat, bread and other products.
This reaction takes place at a temperature between 120 ° C and 150 ° C and it is because of this reaction that in all recipes it is recommended that the oven or pan be well heated. Only in this case the reaction of Mayar occurs, so that the meat, bread and other products darken and get a pleasant aroma.
If the oven or pan is not warm, the meat, for example, will start to leak liquids and fats, and it will not be fried or baked, but will be boiled in its own sauce, which means that the operating temperature has not been reached, ie. is. the temperature at which the Mayar reaction takes place.
From a practical point of view, Mayar's reaction explains many things. For example, if you are frying meat in a pan, the meat should not be fried on one side for a long time, it is better to turn it constantly.
If left on one side for a long time, the result will be a thick crust, ie. in other words, the meat will burn. This is especially true if you are cooking thicker pieces of meat.
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