Question #382f5

1 Answer
Jul 25, 2015

protein is not created, but it is involved in making toast.


Proteins are long chains of amino acids, that is, each unit has an amino terminal and a carboxylic acid terminal.

There is no way amino and carboxylic acid groups can be added to a molecule by simply heating it with butter.

Proteins and Carbohydrates are both found in bread. When you toast bread, the protein and reducing sugars combine to form glycated protein . This chemical reaction is called the Maillard Reaction. This product is what makes toast much tastier than plain bread.

Humans find these glycated molecules very tasty. However, these molecules have been tied to Diabetes and Metabolic Syndrome.

Thus, even though toasted, fried and browned food is tasty, it's best to enjoy it in moderation.