EVERYDAY SCIENCE

Detailed explanation-1: -The Maillard reaction is a chemical reaction between amino acids and reducing sugars, so along with the caramelizing sugar, proteins in the cookie begin to brown, producing a rich, nutty, toasted flavour. This is the same reaction that occurs in bread and seared steak.

Detailed explanation-2: -When the materials are heated they undergo a chemical change. The reaction is non reversible. The sugar, flour and eggs can no longer be separated. The properties of the materials have changed so it is a chemical change.

Detailed explanation-3: -As you bake a cake, you are producing an endothermic chemical reaction that changes ooey-gooey batter into a fluffy, delicious treat!

Detailed explanation-4: -When you bake a cake, the ingredients go through a chemical change. A chemical change occurs when the molecules that compose two or more substances are rearranged to form a new substance!

Detailed explanation-5: -When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs).