Mystery #2Tier 2-3food / cooking / chemistry
Why does pale bread turn golden-brown and smell delicious as toast?
A slice of plain bread is pale, soft and smells of not very much. Drop it in the toaster and it comes out golden-brown, crunchy, and filling the whole kitchen with a smell that makes your tummy rumble. The heat did not add anything: no butter, no sugar, nothing at all. So where did that colour and that gorgeous smell come from?
Your guess
What's your hunch: where does the brown colour and tasty smell come from?
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