Instructions
This lesson covers the following concepts:
- Maillard Browning requires amino groups, sugars and heat
- Maillard browning proceeds through the Amadori compound
- Caramelization
The readings for this lesson are from The Science of Cooking:
- 6.3 (The Maillard Reaction) through 6.5 (The Maillard is Complicated) p. 198 – 209
- 6.6 (Caramelization) p. 209-217
Lecture Videos and Slides
| Videos | Slides |
| 18.1 Browning Reactions | 18.1 Browning Reactions_Part1 |
| Trick of making caramel | |
| Enzymatic browning reactions | |
| 18.4 Baking | 18.4 Baking_Part1 |
Post Video Check-In Questions: http://blackboard.richmond.edu/
The questions embedded in the lesson are formative – that is, they test your comprehension and understanding, but they are graded for completion. You can access them here Blackboard under “Check-Ins”.
Worksheets
Recommended by not graded:
Go to Lesson 19
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