Toasted bread

Bahamaholz, n. brazilwood, bahen, r.t. foment toast (bread) warm, heat force (plants). 

Leucine 3-Methylbutanal Malty, fruity, toasted bread... 

The concentrations of furfurylsulfides and -disulfides wich possess toasted, bread- and meat-like aromas do not change during storage of roasted coffee. Sulfur containing furans are formed by heating furanaldehydes with cysteine and methionine, respectively (24). 

Start with four large slices of good bread and toast them either in a toaster or under the broiler in the oven. While they re toasting, peel four garlic cloves. Then run the cloves over the toasted bread. The garlic will shred right into the bread as if it were sandpaper. Drizzle your best extra-virgin olive oil over the bread. Then top the bread with chopped, seeded Italian tomatoes and minced fresh basil leaves. That s it. Enjoy ... 

Toast bread until fairly crisp. Rub each slice with garlic. Place on serving dishes and top with Avocado Salsa. Serve immediately. 

Hydrolysed vegetable proteins that have been obtained from acid hydrolysis (HVP) contain chlorohydrins [116] such as 3-chloro-l,2-propandiol (68, 3-MCPD). The European Union limits 3-MCPD in soy sauce and HVP to 20 pg/kg [117]. The level of 3-MCPD in other foods such as toasted bread, grilled cheese and fried batter strongly depends on the cooking conditions, especially the temperature [118]. Process... 

Electromagnetic radiation includes radio waves that carry broadcasts to your radio and TV, microwave radiation used to heat food in a microwave oven, radiant heat used to toast bread, and the most familiar form, visible light. AH of these forms of radiant energy are parts of a whole range of electromagnetic radiation called the electromagnetic spectrum. A portion of this spectrum is shown in Figure 2.18. 

When consumer data are also available on the same products, we can build up an External Preference Mapping model to visualize how consumer preferences are linked to the sensory characteristics of the products (Schlich, 1995). This tool is especially powerful in orientating further product development towards consumer appreciation. Figure 15.3 shows an example of Preference Mapping, relating the sensory characteristics of eight European toast breads from different countries to the preference of Spanish consumers for the same toast breads. We can see that consumers globally prefer softer and moister products. The Spanish bread (actually the brand of the market leader) is close to this profile, so it is well in line with the taste expectations of the Spanish consumers. 

Figure 15.3 Preference Mapping of European toast breads for Spanish consumers. Zone A corresponds to higher consumer preferences. Zone B corresponds to lower consumer preferences.

Copper chelating activity of glucose-glycine MRPs have been reported earlier by Terasawa et al (1991). According to Hashiba (1985), hydroxypyranone and hydroxypyri-done residues present in melanoidin have the affinity to combine ferric ions. Moreover, Rendleman (1987) showed that brown foods such as coffee and toasted bread also has the affinity to chelate certain metal ions. He also indicated that melanoidin can act as an anionic polymer in chelating metal ions. 

It is used for special baked products, e. g., strong gluten wheat flour for toast bread, wheat flour with weak gluten for baked goods of loose tender or crispy structure as pastry etc. 

A mousy taint is occasionally detected in fruit and berry wines and, less often, in grape wines. It is thought that the tetrahydropyridines given in Table 20.24, which have been also identified as important flavor compounds of toasted bread (cf. 15.4.3.3.2), contribute to the mousy taint. These compounds might be formed by microorganisms in wine. 

Additional odorous components, such as 3-ethyl-2,5-dimethylpyrazine, biacetyl, 3-methylbutanal, 2-phenylethanal and others are found in dark rye bread. Toasted bread contains the same compounds that carry the aroma of bread crust and crumb. A key component is again 2-acetyl-l-pyrroHne, other major components are methional, 4-hydroxy-2,5-dimethyl-2H-furan-3-one (furaneol), ( )-non-2-enal and biacetyl, the odour of which resembles butter. 

A dessert made with stewed fruit, toasted bread, and honey—baked in the oven. 

Raw garlic which is chopped finely or crushed in a garlic press may be mixed with melted butter or margarine for spreading on toasted bread or rolls, or It may be added to relishes, salads, and salad dressing. Cooked garlic loses some of its pungency, yet it still imparts its characteristic taste to casseroles, meats, sauces, soups, and stews. 

Dry heating—High dry-heat temperatures, as in toasting bread, can cause considerable loss. 

Next to washing dishes and toasting bread, chopping onions may be the most common task in the kitchen. Learn to do this cleanly and swiftly, and you ll have mastered the foundation of many recipes. 

Slather the lightly toasted bread with mayonnaise. On one slice, lay 1 or 2 leaves of lettuce, depending on their size, covering the bread completely. 

The humble sandwich—cousin to the wrap—was born under curious circumstances The fourth Eari of Sandwich, John Montagu, was a gambler who famously ate a piece of beef between two slices of toasted bread so he didn t have to leave his game. 

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