Bread is nice. When it’s French bread, it can be an absolute delight (*pause for Brexit-related sobbing*). When it’s seeded, it makes you feel like a proper adult. When two slices of it are placed on either side of something, it creates a sandwich – truly one of civilisation’s greatest innovations.
But bread is NOTHING, I REPEAT, NOTHING compared to toast.
When toast walks into a room, bread should leave, hanging its cold, squishy head in shame.
You know it’s true. Toast is a thousand times better than bread, and that is just a fact.
But why is toast so much better than bread, when toast is *whisper it* just bread, toasted?
It’s not a deep-rooted conspiracy. It’s all down to science.
See, when bread is toasted, it goes through a scientific process called the Maillard reaction, which has been proven to make food loads more delicious.
Breakfast table with toast, honey, peanut butter in jars and teaspoons seen from above.
Essentially the process is a bit like caremalisation. It’s a chemical reaction between the amino acids and sugar in bread when it’s cooked, a form of non-enzymatic browning.
This produces new odour and flavour producing molecules, meaning toast has an entirely different flavour to bread.
When you toast bread, furanones are brought out, which create a caramel-y flavour.
As Reactions notes, the process works best when food is cooked between 110C and 170C, when chemical reactions are faster and the heat evaporates any excess water.
So, yeah. That’s why toast is so much better than bread. Good to know.