Do you like hard bread? Do you like bread of a type whose surface is hard and crunchy? It is a dark part of that brown, although it says crust. In some cases, it becomes a weapon in the mouth, so some people say they hate it. People like fluffy and they like it. But that crispy is delicious.
By the way, to taste the food is to be born with a combination of both taste and scent. One scientific team in France then decides how the molecules that give rise to the smell will reach the nose studied. It was chosen to study this, but the outside is crisply bread!
b a g u e t t e s
First of all, the team purchased & handmade bread and obtained 40 kinds of baguettes of various items. Of these, amoung picked a total of nine types, five in the city bakery, one in the supermarket, three in the prebake (half-baked), and were asked by eight subjects to eat. But not just to eat. When eating, the subject set a detector extending from the eyeglasses in the hole of the nose. Breathe out of your nose when you eat bread. In this way, checked what ingredients came up. In addition, we asked the participants to choose from several options according to the type of bread, such as wheat/butter/toast/cardboard, how the smell felt by the subjects.
As a result, it was found that the crust of the crisp part emitted more smell component than the contents of the bread. The research team analyzed this as being due to the structure of bread. The crunchy crust on the surface of the bread is faster and more finely disassembled than the moat part inside, so the scent is strong. Also, It realized that more chewing gets more active molecule equal smell component. In other words, it means that the surface crunch is more tastier than the inside. To the last it is scientifically proving.
This research is published in the Journal of Agricultural and Food Chemistry. It is a very small scale of 8 subjects, and it is only. However, if you have a friend who is not good at bread's ears or hard bread, I'd like to tell you, "I know, in France, they have done certain research".
