Which of the following statements are

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The Maillard reaction is a chemical process that occurs when amino acids and reducing sugars are heated together, producing the characteristic brown colour and complex flavours found in roasted coffee, seared meat, and baked bread. This reaction begins at approximately 140–165°C and accelerates at higher temperatures. Unlike caramelisation, which involves only the breakdown of sugars, the Maillard reaction requires the presence of protein. Moisture levels also influence the reaction; overly wet surfaces inhibit browning because evaporating water keeps temperatures below the required threshold.