What You Need to Know
During toasting, surface proteins and reducing sugars undergo Maillard browning, producing melanoidins that give the bread its golden color and nutty aroma. Adding water initiates starch gelatinization at 60–70 °C, softening the crumb and allowing starch granules to swell. Subsequent sautéing with clarified butter or olive oil emulsifies the fat with the aqueous phase, coating the bread, while optional eggs denature at 150–160 °C to form a cohesive protein matrix that binds the pieces together.
The Science
Primary Reaction
Maillard browning, starch gelatinization, fat emulsification, protein denaturation