>>11380817This goes into more detail cunt. Learning's fun isn't it?
He first broke down the chemical changes happen to bread to make it so tan and delicious. “There are a few things going on when you make toast,” López-Alt says. “First is dehydration. High heat will drive off water content, which leaves you with that crunch.” Good toast, he believes. should be dry on the outside but still moist and tender on the inside. Then there’s the Maillard reaction, which gives toast its brown color and complex flavor.
“As proteins and carbohydrates are exposed to high heat, they break down, triggering a cascade of complex chemical reactions that produce hundreds of new aromatic compounds,” López-Alt explains, adding that it’s the same reaction that gives flavor to a seared steak, renders crispy brown skin unto a roasted chicken, and creates that heavenly roasted-coffee aroma.
