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Why toasted bread smells so good
Toasting changes bread in two linked ways: heat drives water out of the surface, then nonenzymatic browning reactions—especially the Maillard reaction—create the brown crust and many new flavor and aroma compounds. The reaction pairs reducing sugars with amino compounds from proteins; later products include pyrazines associated with toasty notes, while melanoidins contribute brown color. Sugar caramelization can also contribute to crust darkening. 123
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