Cooking chemistry has a taste for making glue

Although it might not be as tasty as a baked bread or seared steak, a glue made with the same cooking chemistry could replace toxic adhesives in plywood. A complex cascade process between amino acids and reducing sugars releases a lot of the flavour compounds associated with baked, cooked and fried food. The reaction that turns sloppy dough into deliciously crusty bread was discovered more than 100 years ago by French chemist Louis-Camille Maillard.