FOOD TECHNOLOGY

Detailed explanation-1: -Cooking with ‘dry heat’ is a process where food is exposed to a source of high heat either from below or above (and usually in an oven). This form of heat brings foods to a much higher temperature than cooking with ‘wet heat’. It also gives foods a brown crust or surface, which adds flavour.

Detailed explanation-2: -One of the most important flavor-producing reactions in cooking is the Maillard reaction. It is sometimes called the “browning reaction” in discussions of cooking, but that description is incomplete at best.

Detailed explanation-3: -When our food is heated to a temperature of at least 280°F, a chemical reaction occurs between amino acids (proteins) and carbohydrates (sugars) that causes it to brown. So essentially: protein + sugar + heat = browning.