Bread, a staple food prepared from flour, water and yeast is one of the most loved food product. Over the ages, people are either consuming it as it is or by making delicious dishes out of it. You might have observed that when we toast a bread it turns golden brown and also it become harder than the original one. Perhaps this golden brown colour and also little bit of hardening makes bread much more delicious, crispy and cruchy and that is why people love to have toasted bread in breakfast or as a snack. This article will provide answer to the question that WHY BREAD TURNS GOLDEN BROWN??
Why Bread Turns Golden Brown?
Bread contains proteins and carbohydrates. A chemical reaction between amino acids of proteins and reducing sugars of carbohydrate occurs called “MAILLARD REACTION” which gives a caramelised brown color and a significant flavour to toasted bread. Maillard reaction in bread occurs when we provide temperature of around 120 to 160 degree Celsius, this temperature is provided by toaster. Moreover, when the bread is heated inside toaster, the dry heat eliminates all the moisture present inside the bread and that is reason why roasted bread is little bit harden and cruchy.
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Maillard reaction is named after a French chemist Louis-Camille Maillard who first described it in 1912 while attempting to reproduce biological protein synthesis. Maillard Reacton is a non enzymatic reaction which typically proceeds rapidly from around 140 to 160 degree Celsius.
So, did you ever thought of this that characteristic color and taste of raosted bread was due to a chemical reaction. If not then certainly you will think about it in future!!