what the explination of bread toasting?

Question

explination please

Answer 1

Toast is made using high heat to dry out and brown the outer surface. The rapid heating means that the interior is not given a chance to dry out so stays moist inside.

Research has shown that the perfect toast should emerge at 120C and should be buttered immediately with butter at fridge temperature 5C to one seventeenth the depth of the bread.

Answer 2

The browning of toast is caused by a chemical change called the Mallard reaction after the person who discovered it. Bread contains sugars and proteins. Some sugars like glucose and fructose have aldehyde, -CH=O, or ketone, >C=O in their molecules. Proteins are chains of amino acids, and some amino acids have additional amino groups, -NH2, in their side chains. The beginning of the Mallard reaction is that aldehyde and amino groups condense with one another to form -CH=N- groups. These go on to form more complex structures that absorb light and so give brown colors.

Answer 3

Are you asking why the outside of a piece of toast gets brown when it is heated or "toasted"?

If so, this is one of many, many examples of the "browning reaction". Here "browning" does not refer to a person's name, simple the color brown. This reaction is actually a form of oxidation. Materials that brown readily often have a relatively high sugar content.