Maillard in Turkish simit

Students observe Maillard browning reaction in baking as a part of 'Culinary Science Laboratory' course taught by Prof. Dr. Sibel Ozilgen at the Gastronomy and Culinary Arts Department, Yeditepe University. Maillard reaction is responsible for the brown color and nutty flavor of some foods such as bread crust, Turkish simit (given in the photo), fried potatoes, roasted meat, toast, and coffee. Maillard reaction is a browning reaction caused by the reaction of reducing sugars with proteins and amino acids in foods, especially during heat treatment.