Effect of Toasting Time on the Browning of Sliced Bread

Posted on January 9th, 2006

Bread goes brown when toasted

I’m not going to even comment. From the paper’s abstract:

Slices of wheat bread were toasted for different times until a distinct intensity of brown colour was reached. The browning indicators … were determined. … High linear correlations were obtained between browning indicators and time.

In English: the scientists found that the longer you leave bread in the toaster, the more brown it gets. Shocking.

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Posted in If they can publish, so can I |

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2 Responses to “Effect of Toasting Time on the Browning of Sliced Bread”

  1. David James Says:
    September 9th, 2006 at 4:40 pm

    LMAO, Now that’s what I’d call research money, well spent.

  2. Yuri Says:
    July 4th, 2007 at 11:30 am

    They caught me by a surprise!

    By the way, why is it that the font color of text in name, mail and website fields is white (invisible until selected)?

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