Who doesn’t love the crunch of a slice of toast, golden to perfection? While it remains a pleasure, beyond the taste and texture, the simple act of toasting your bread triggers chemical reactions that can influence our health. Should we be wary or enjoy without feeling guilty? The answer from a nutrition expert.
The Maillard reaction, the secret of crispiness and taste
“When the bread is toasted, a natural chemical reaction called the Maillard reaction takes place.” first explains dietitian Claire Trommenschlager.
“This reaction between proteins and carbohydrates causes the surface to brown and release many aromatic compounds responsible for the characteristic taste and odor of toast“.
It is this phenomenon that transforms a simple slice of bread into a real treat for the taste buds.
And beyond the taste pleasure, the Maillard reaction also brings a slight modification to the texture, making the bread crisper on the outside while retaining a soft crumb on the inside.
Why do acrylamides appear when bread darkens?
However, toasting bread can also lead to another less appetizing aspect: the formation of acrylamides, molecules that appear when starchy foods are heated strongly.
“Animal studies have shown that these compounds may present long-term health risks, but in humans, the effects remain theoretical and above all fall under the precautionary principle. nevertheless assures our expert.
A moderate carcinogenic risk but worth knowing
The good news: if the bread is toasted reasonably, browned and not burnt, the amount of acrylamides remains low. “The real risk appears especially with the repeated and excessive consumption of heavily grilled foods, such as certain barbecued meats, rather than bread. she adds.
Toasting bread: also has an impact on the glycemic index
Finally, a rather positive point: toasting bread slightly modifies its structure, which can have an effect on its glycemic index.
“This tends to decrease slightly compared to fresh bread, which can slow the release of glucose into the blood and contribute to a slightly longer feeling of fullness“says the dietician.”But this effect remains modest and does not transform toast into a ‘superfood’.” she nuances.
“However, it illustrates that cooking can influence digestion and the energy impact of food.”
For those looking to regulate their blood sugar levels or their appetite, lightly toasting bread can be a little extra benefit, while remaining above all a taste pleasure, for breakfast or a snack.