What is the "plum reaction" in baking?
Baking can win the beans release their fragrance in the painting. In the process of providing compliance. The physical and chemical reactions during the ripening of green beans, especially the Menard reaction and Maillard reaction during browning, have great influence on the flavor.
During baking, when the temperature of green beans exceeds I20C, the sugar and acid contained in them react to form melanoidine, which causes the color and aroma of green beans to change, which is called "Menard reaction". At this time, the volume of raw beans expands, the internal pressure increases, volatile organic compounds are generated, and aroma components are formed, releasing rich sweetness and charming coffee aroma.
The Maillard reaction is the caramelization of sucrose, one of the polysaccharides, after the Menard reaction begins. As the sugars break down, the sweetness of coffee begins to decrease, forming a characteristic bitter sweetness-simply put, the longer the roasting time, the more bitter it becomes.
If browned beans are continuously heated during the roasting process, citric acid and other components that reflect the sour taste of coffee will be produced as various organic compounds are synthesized and decomposed.
Then, when the raw beans rise to one. When the temperature is fixed, there will be a "first explosion" phenomenon in which water vapor is emitted due to the explosion due to the inability to withstand the hot pressure, and at this time, active fragrance components will be released. In order to reflect their desired flavor, according to different personal baking purposes, sometimes choose to finish baking after the first explosion; sometimes will continue to bake until the second explosion
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Introduction of Honduran Coffee by Best of Honduras Late Harvest
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