The production of corn distillers dried grains with solubles (DDGS) involves a drying step in which temperature may reach 500°C or greater. The application of heat and moisture to feedstuffs results in the Maillard reaction, which reduces the concentration and digestibility of amino acids. Lysine's chemical structure makes it particularly susceptible to the Maillard reaction.
10 Cookie Baking Secrets that Grandma Knew | Joybilee Farm Lots of tips, but scroll down to get to a great 4 minute video on the science behind baking a cookie! Would have been wonderful for my grade science curriculum!