Crust chemistry The crust of bread is the part that has the highest exposure to heat when baked, Delbridge explained. But on the chemical level, something known as a Maillard reaction often referred to as nonenzymatic browning is taking place.
But while the Maillard reaction is responsible for the formation of cancer-protective pronyl-lysine, it can also result in the production of a cancer-causing compound known as acrylamide. That doesn't mean bread crust causes cancer, however. It just means the science is mixed when it comes to crust. It's like there's a battle going on. Who is winning the battle?
I'm not sure. But anything happening or reacting is completely marginal," Delbridge said. Bread basics: Getting the most out of your bite. So where does that leave us with regard to bread crust? At the very least, whether to eat it shouldn't become a battle with your children if they reject eating them.
But Delbridge suggests using leftover crust as an opportunity for a conversation about ways to prevent food waste. What chemical reactions create the antioxidants that make bread crust so good for you?
When you pop a slice of bread into the toaster, you're setting off a complicated set of chemical reactions. When you bake bread, the addition of heat causes carbon found in the carbohydrates of the bread to combine with the amino acids of the proteins, resulting in a browning of the surface of the bread.
This process, known as the Maillard reaction, discovered by Louis-Camille Maillard in the early s, was long credited by scientists for producing different flavor components and the brown color on the surface of baked breads.
However, in recent years, researchers have credited the Maillard reaction with producing antioxidants that are beneficial to those who consume bread crust. The antioxidant pronyl-lysine forms as a result of the Maillard reaction when starch and reducing sugars react with the protein-bound amino acid L-lysine. In a study published in the European Journal of Cancer Prevention, researchers found that rats that ingested pronyl-lysine experienced increased enzymic antioxidant activities [source: European Journal of Cancer Prevention ].
Pronyl-lysine is more prevalent when bread is broken down into smaller pieces; that is, smaller loaves make for a bigger percentage of crust per slice. While pronyl-lysine is produced by both yeast-based and yeast-free bread, darker breads like wheat and pumpernickel contain higher levels of antioxidants than lighter breads like white.
But be careful of too much browning. Burning or overly browning bread can actually lower the level of antioxidants. In fact, burning bread flips from cancer-preventing to cancer-creating -- burning your bread can produce carcinogens [source: Health and Natural Lifestyles ].
Could you forego an expensive perm and opt for a diet of bread crust, instead? The old wives' tale claims that eating bread crust will make your hair curly. Unfortunately, there's no truth to this myth. Historically, curly hair was associated with prosperity, and wealthy people were able to afford to eat more bread. These two characteristics became associated with each over time, and the bread crust and curly hair adage was born [source: Health and Well being ].
The answer is equal parts "yes" and "not necessarily. The browner, the better? The chemistry of crust Pronyl-lysine is a cancer-fighting compound created during a chemical reaction that takes place while baking. A not-so-crusty conclusion On the contrary, if you're looking to get the nutrition you were hoping to find in bread crust, you can always try traditional bread alternatives or, even better, nutrient-rich foods: Bread Gluten-free bread if you must eat it Protein-packed bread dense and…well, dense Sprouted grain bread not too bad, a little dry Or, even, cauliflower-based bread no comment Not bread Flaxseed, wheat germ, apples and bran for fiber Fruit for healthy carbohydrates Oatmeal for whole grains If you're dead set on getting your pronyl-lysine fix from bread, you'll find more of this antioxidant in "darker breads like wheat and pumpernickel…than lighter breads like white," advises Science Daily and The American Chemical Society.
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