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  • Writer's pictureThor

Maillard Reaction

The browning that occurs during cooking anything from bread to steak is known as the Maillard reaction after the French chemist who discovered it in 1912, Louis Camille Maillard. But the Maillard reaction wouldn’t be fully explained until 1953, by a chemist with the United States Department of Agriculture, John E. Hodge.

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