PHBiscoff Frappe
Elite
When you make your morning toast, you are actually witnessing an act of science called the Maillard reaction. As You do not have permission to view the full content of this post.
Log in or register now. reports, "amino acids and sugars interact to produce the characteristic brown color, texture, and flavor we know as toast. The Maillard reaction is also responsible for the deep flavors of browned barley in beer, roasted coffee, seared meats, and French fries."
