Food preparations by roasting of cereals

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. this is the kind of thing i'll be going over in the upcoming roasting seminar . with that out of the way let's talk about those reactions. there are tons of resources about maillard reactions and i really don't think i need to dive into the deep chemistry of them. generally speaking they are a class

of reactions of amino acids and reducing sugars when heated. more on that in a moment. here is a nice write up. the over view is that they are entire class of chemical reactions that are responsible for many foods turning brown (hence they are also called browning reactions) and gaining an extra depth...

https://chocolatealchemy.com/blog/2017/5/18/ask-the-alchemist-206