SSC MTS EXAM

Detailed explanation-1: -The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs.

Detailed explanation-2: -The optimal temperature to achieve the Maillard reaction sits between 284-330 degrees Fahrenheit (140-165 degrees Celsius). When food reaches 350 degrees Fahrenheit (176 degrees Celsius), the Maillard reaction starts to burn/char the food, so keep a close eye on when the Maillard reaction’s browning starts.

Detailed explanation-3: -Heat, Moisture, and Time The first thing you need for the Maillard reaction to take place is heat. A steak left to sit on the counter for a week at room temperature will certainly undergo some chemical changes, but the Maillard won’t be one of them.

Detailed explanation-4: -High-temperature cooking speeds up the Maillard reaction because heat both increases the rate of chemical reactions and accelerates the evaporation of water. As the food dries, the concentration of reactant compounds increases and the temperature climbs more rapidly.