Description
Bread that has been exposed to dry heat
Technical
Toast is sliced bread that has been browned by radiant heat. The browning is the result of a Maillard reaction altering the flavor of the bread and making it crispier in texture. The firm surface is easier to spread toppings on and the warmth can help spreads such as butter reach their melting point. Toasting is a common method of making stale bread more palatable. Bread is commonly toasted using devices specifically designed for such, e.g., a toaster or a toaster oven. Toast may contain more acrylamide, caused by the browning process, which is suspected to be a carcinogen. However, claims that acrylamide in burnt food causes cancer have not been proven.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
Wine Analogy
Similar to the caramelization notes in aged Sherry
Coffee Analogy
Resembles the Maillard complexity of medium-roast coffee beans
Perfume Analogy
Echoes the warm, balsamic notes in amber-based fragrances
Origin & History
Civilization
Ancient Egyptians
Era
circa 2500 BCE
Region
Northeastern Africa
Spread Path
Trade routes along the Nile River and Mediterranean Sea
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced