面包片可以在几秒钟内从白色变焦变黑,那么,是什么使面包片这么容易烤煳。答案在于化学。配料最简单的面包由面粉、酵母和水构成,面粉里有碳水化合物和蛋白质(氨基酸),这都是“美拉德反应”(食物中的碳水化合物与氨基酸在常温 Bread slices can be blackned from white to black in seconds, so what makes bread slices so easy to roast. The answer lies in chemistry. Ingredients The simplest bread consists of flour, yeast and water, with carbohydrates and proteins (amino acids) in the flour, all of which are “Maillard reactions” (carbohydrates and amino acids in food at room temperature