Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
200°C optimal
150°C to 250°C range
Temperature range for cooking in ash
Time
1 hour
30 minutes – 2 hours
Equipment
Pit or hole in the groundHot coalsAshDough
Sensory Profile
Aroma ()
SmokyEarthyNutty
Compounds: 2-Methylfuran, 2-Acetyl-1-pyrroline, Guaiacol
Taste
Umami
Texture
SoftCrusty
Origin & History
Civilization
Aboriginal Australians
Era
Pre-colonial
Region
Australia
Spread Path
Traditional knowledge passed down through generations
Molecular Pairing
Key Compounds Produced
MelanoidinsCaramelans2-Methylfuran2-Acetyl-1-pyrrolineGuaiacol