Toast is bread that has been browned by exposure to radiant heat. This browning is the result of a Maillard reaction.The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. The sugar interacts with the amino acid, producing a variety of odors and flavors. The Maillard reaction is the basis of the flavoring industry, since the type of amino acid involved determines the resulting flavor; it also produces toast. Toasting also warms the bread and makes it firmer, so it holds toppings more securely. Toasting is a common method of making stale bread more palatable.
Posted on: Tue, 08 Oct 2013 22:10:08 +0000