Description
A toasted wheat flour and sesame oil roux used to thicken broths in ancient Chinese imperial cuisine.
Technical
The roux is produced by heating wheat flour in sesame oil to 120–140 °C, initiating Maillard reactions that create melanoidins and impart a nutty flavor. Cooling the mixture to about 80 °C before adding liquid prevents premature starch gelatinization, preserving thickening power. Excessive heating beyond 160 °C can generate acrylamide and cause loss of viscosity.
Science
Primary Reaction
Maillard browning between reducing sugars and amino acids in flour
Sensory Profile
Aroma ()
nuttytoastedgoldensavorywarmearthycaramelizedroasted sesamemaltydeep