MadSci Network: General Biology

Re: Why do different breads shrink different amounts when toasted?

Date: Thu Dec 4 10:05:55 2003
Posted By: Joe Regenstein, Faculty, Food Science
Area of science: General Biology
ID: 1069375055.Gb

Hi!  This is an interesting question as I had never noticed the 
shrinkage. So I am assuming that you have been doing some actual 
measurements?  The factors that may be involved in this shrinkage would 
be the moisture content and the "structure" of the bread which is 
provided by the protein gluten.  The amount of heat added would also 
affect this change -- and would thus be different if different sizes and 
weights of bread were put into a toaster. Cheers.

Current Queue | Current Queue for General Biology | General Biology archives

Try the links in the MadSci Library for more information on General Biology.

MadSci Home | Information | Search | Random Knowledge Generator | MadSci Archives | Mad Library | MAD Labs | MAD FAQs | Ask a ? | Join Us! | Help Support MadSci

MadSci Network,
© 1995-2003. All rights reserved.