Besides the obvious fact that toast has less moisture due the toasting process, how is it different than regular bread? Why does bread taste different in toasted form than it regularly does?

  • probably from the added butter May 5, 2015 at 11:29

1 Answer 1


Mailliard reactions. I'm going to guess there's already another question for this one and this will prove a duplicate, so low-effort answer.


Basically (and I don't claim to know any better than that) it's alterations in the proteins brought about at elevated temperatures (there may also be carmelization, but that's a different-yet-similar process.)

  • Dextrination also plays an important role. May 1, 2015 at 13:03

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.