Warm and Toasty: The Maillard Reaction

Unit 7: Chemistry and Cooking
Lesson 5 of 12

Objective: SWBAT differentiate between chemical and physical changes as they describe the causes and effects of the Maillard Reaction.

Big Idea: Why does bread get brown when toasted? It's all because of a chemical reaction known as the Maillard reaction. Learn about this process and other chemical changes in this delicious lesson!

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