How Pumpernickel Bread Gets Its Signature Color - Chowhound

The Maillard reaction is a term which comes up very frequently in food science, and it's the reason why lots and lots of foods take on a brown color: steak, beer, coffee, soy sauce, grilled vegetables, and pumpernickel bread. In short, it refers to chemical reactions between sugars and amino acids in the food when it's exposed to enough heat, which changes both the color and the flavor (it's scientifically where…