Tuesday 5th May
Task 1 – Everyone needs to have a go at this task!
(Remember to RAINBOW COLOUR you need to colour each feature a different colour and then find and colour them on the text)
Maillard Reaction Explanation
The Maillard Reaction is a chemical reaction that happens to some food when it is heated.
It happens when the food reaches a temperature between 140°C and 165°C. (Normal room temperature is about 18°C)
When the food reaches this temperature, two types of chemical that are in the food react with one another. The two types are carbohydrate molecules (a sugar wrapped up in a starch) and amino acids.
These two chemicals form an unstable structure which undergoes further changes. This produces hundreds of different by-products. These result in hundreds of different aromas and flavours.
The reaction is named after the French scientist, Louis-Camille Maillard who first discovered it in 1912.
The Maillard Reaction is the reason that toast, biscuits and cooked meat have a different flavour and appearance when they have been cooked.
Purpose – tells why or how something happens
Range – Non-fiction book or article, encyclopaedia entry, write-up of a science experiment, technical manual.
2. Read more explanations and answer questions.
3. EXTRA TASK: Watch and compare two videos