If you think about it, toast is just a fancy name for charred bread. So why does it taste so much better than its uncooked counterpart?
Thankfully, scientists have the answer. When bread is toasted, it goes through a scientific process called the Maillard reaction, which has been proven to make foods taste way better.
It’s a chemical reaction between amino acids and sugar in bread when it’s cooked - a kind of non-enzymatic browning. In other words, a bit like caramelisation.
This means a new odour and new flavour producing molecules. And in the case of toast, the process results in ‘furanones’ being brought out - as this Reactions YouTube video explains - which create a caramel-y flavour.
This makes toast far superior to bread. Finally - no more sleepless nights.
Is toast really as good as everyone makes out? Tweet us at @YahooStyleUK.