What You Need to Know
Controlled dry heating induces non-enzymatic browning via Maillard reactions between reducing sugars (maltose, glucose) and free amino acids (glutamine, arginine), while thermal degradation of lignans (sesamin, sesamolin) produces phenolic compounds contributing to bitterness.
Essential for achieving tahini's signature depth, balancing the paste's natural sweetness with roasted bitterness while improving emulsion stability through altered protein structures.
Key Parameters
Temperature
175°C
150°C - 200°C
Time
20 minutes
10 minutes - 30 minutes
Equipment
Baking sheetOvenSpatula
Steps
- 1.
Halva (Ottoman Empire): Provides structural integrity to sugar matrix
- 2.
Baba ganoush (Lebanon): Counters eggplant's vegetal notes
The Science
Primary Reaction
Maillard Reaction