MaillardReactionTemperature [fact] v1.0.0

The Maillard reaction — the browning that produces roasted, seared, and baked flavors — begins around 140°C (285°F) and accelerates between 150–180°C (300–355°F). It requires both amino acids and reducing sugars and is distinct from caramelization, which involves only sugars.

Confidence

strong

Applies To

• Searing meat — surface must reach > 140°C, meaning the pan must be very hot and the surface must be dry.
• Bread crust — oven temperature and steam control determine crust color.
• Coffee roasting — Maillard reactions dominate in the 150–200°C window.

MaillardReactionTemperature [fact] v1.0.0

The Maillard reaction — the browning that produces roasted, seared, and baked flavors — begins around 140°C (285°F) and accelerates between 150–180°C (300–355°F). It requires both amino acids and reducing sugars and is distinct from caramelization, which involves only sugars.

Confidence

strong

Applies To

• Searing meat — surface must reach > 140°C, meaning the pan must be very hot and the surface must be dry.
• Bread crust — oven temperature and steam control determine crust color.
• Coffee roasting — Maillard reactions dominate in the 150–200°C window.

Sources

Relations

related: [@recipes/anti-pattern-overcrowded-pan, @recipes/anti-pattern-cold-pan-searing, @recipes/rule-rest-meat-after-cooking] supplies-to: [@recipes/method-pan-sauce]

Confidence

strong

Source

• Maillard, L.C. (1912). 'Action des acides aminés sur les sucres.' Comptes Rendus de l'Académie des Sciences.
• McGee, Harold. 'On Food and Cooking' (2004), Chapter on heat and flavor.
• Belitz, Grosch & Schieberle. 'Food Chemistry' (4th ed., 2009).

Applies To

• Searing meat — surface must reach > 140°C, meaning the pan must be very hot and the surface must be dry.
• Bread crust — oven temperature and steam control determine crust color.
• Coffee roasting — Maillard reactions dominate in the 150–200°C window.

Supplies To

• @recipes/method-pan-sauce