There Is A Scientific Reason Why Toast Is So Much More Delicious Than Bread

If you had to pick between toast and bread it is almost a certainty that you would pick the crunchy,  warm, comforting goodness that is grilled bread. You can’t beat the butter melting alternative when it comes to picking your base for your go-to spread.

Sure, the warmth and the crunch you get when you bite into toast is satisfying, but there has to be another reason we love toast so much and thanks to science, there is.

When bread is toasted it goes through a scientific process called the Maillard reaction, which has been proven to make food more delicious.

So what is the Maillard reaction? It is a process a little like caramalisation (which makes everything better!) It is a chemical reaction between the amino acids and sugars in bread and when it is cooked it forms a non-enzymatic browning – toast!

It produces a new odour that is powerful enough to get you out of bed and new flavour molecules that make it delicously addictive.

There you go, science has just proven that toast is the only way you should eat bread!

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