Tech UPTechnologyWhy does bread darken when toasted?
Technology

Why does bread darken when toasted?

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tostadas This phenomenon is due to non-enzymatic browning reactions or Maillard reactions (named after the French chemist Louis Camille Maillard), which are responsible for the tastes, smells and colors of roasted, baked, roasted or fried foods. They are produced between amino acids and sugars and especially from 140ºC of temperature.

In addition to explaining why bread darkens when toasted, Maillard's reactions are responsible for the brown color of dulce de leche, cookies, toffee, beer, and roast beef.

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