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Maillard Reaction

/my-YAR/

The chemical reaction that creates the brown, tasty crust.

A chemical reaction between amino acids and reducing sugars that gives browned food (like bread crust) its distinctive flavor and golden color.

By Henry Hunter · Updated

Watch it at the bench

It's Not the Shape That Makes a Pretzel. It's the Bath.
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The Pretzel Loaf: Two Tracks, One Bath, One Unforgettable Crust
Report a correction for this termCorrection inbox owner: Henry Hunter · Reply within 7 days

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