What Is the Maillard Reaction?
What Is the Maillard Reaction?
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9K views · 36 reactions | Pourquoi les aliments brunissent-ils et sentent-ils si bon quand ils cuisent? Jérémie répond à cette question dans sa nouvelle capsule qui porte sur la réaction de Maillard! | Mordu | Facebook
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Anis Dhls on Instagram: "Fi raykom win rah li modir l-siha? 🥐⚖️ Dans cette vidéo, je te montre pourquoi un croissant trop brun peut être pire pour ta santé qu’un croissant juste doré. Les croissants font partie des viennoiseries, riches en amidon. Quand ça cuit à haute température, il se passe la fameuse réaction de Maillard 🔬: sucre réducteur + asparagine → brunissement + formation d’acrylamide. Et selon plusieurs études sur animaux, une exposition répétée à l’acrylamide pourrait augmenter le
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