Toasted bread will be tempting with its aroma and flavors, isn’t it? These aroma and flavors are released by the heat of the toaster as the bread browns. There is an underlying chemical reaction for this: an aminoacid and a reducing sugar present in the bread react with each other wonderfully here. This reaction is called ‘Maillard Reaction’. This wonder reaction contributes to our tasting a variety of delicious food items!
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