Turns out there’s a scientific reason for everything even why we prefer toast to bread. As reported in Cosmo it’s because of the Maillard reaction, which is a scientific process that makes food more flavoursome.
It’s a chemical reaction that occurs between the sugars in the bread and amino acids which produce many more, tasty flavour compounds in any browned food. These then reduce to form even more flavour compounds and this process continues to give your sad piece of bread a completely different taste.
One of the compounds is called ‘furanones’ which create and delicious sort of caramel taste which explains why toast is a ultra comforting food. The warmth helps with this.
The same process happens in your other favorite foods such as steaks, cookies, marshmallows and even chocolate and roasted coffee which explains a lot.
This also explains why we love a panini much more than a bog standard supermarket sandwich for lunch.
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This article originally appeared on The Debrief.