I love eating toasted bread even its made of unsold tasty loaf bread. Look at the picture below, notice the two pieces of toasted bread resembles the shape of bread loaf. Baker never make bread for the purpose of making loaf toasts. Bread toasting is done to save breads that are about to spoil.
Now, do you think toasted bread loafs are not safe to eat? The answer is either yes or no. Not safe if the baker is toasting spoiled loaf bread. Spoiled bread might contain harmful microorganisms. Toasted breads are still safe to eat if the process is carried out before the onset of spoilage.
I am not discouraging you to avoid eating such bread but be careful in choosing the brand to eat. We must always pay attention to our health. Eating a more expensive trusted brand can be cheaper than eating a low-cost and questionable food.
Gluten is the protein that causes dough elasticity. It allows the bread to rise before being cooked. It is commonly found in barley, rye and wheat. We can assume that almost all types of bread have gluten.
To avoid gluten. One must refrain from consuming foods with the three mentioned ingredients. The “gluten-free” foods. Better if you stay away from breads.
Gluten can be removed from wheat making it possible to produce “gluten free” bread. But don’t jump to conclusions yet. Not all gluten can be removed from wheat. And remember, rising of dough is not possible without gluten.
Tell me if you know something that can replace gluten in bread making.
According to FDA, celiac disease is a chronic inflammatory disorder of the small intestine in genetically susceptible individuals. It is triggered by ingesting certain proteins, commonly referred to as “gluten” which is naturally present in some cereal grains.
For persons with coeliac disease, the maximum safe level of gluten in a finished product is probably less than 0.02% or as little as 0.002%. Australian standards for “gluten free” label is less than 5 parts per million
Sausages may also contain gluten due meat binders.
Browning reaction can be a sign of product spoilage but it is useful in many food preparations. Popular examples are: toasted bread and biscuits, beer, cassava cakes, condensed milk, caramel, roasted meat and bread.
The Maillard reaction in foods is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. It is vitally important in the preparation or presentation of many types of food, and, like caramelization, is a form of non-enzymatic browning.
In the process, hundreds of different flavor compounds are created. These compounds, in turn, break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.
Toasted bread and Biscuits