5 Reasons Bread Smells So Good (thanks Science!)
It’s not just the ingredients
Bread’s aroma comes from its ingredients, the fermentation process, and reactions during the baking process.
Thank you, maltol
Maltol, which has the scent of caramel and cotton candy, and isomaltol give bread crust its flavor and aroma.
It’s also found in pickles
Certain compounds give breadcrumbs — and, strangely, cucumbers — their scent.
Fourteen is the magic number
Scientists have used 14 molecules to mimic the smell of baguettes.
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The best thing about National Homemade Bread Day might be the way it incorporates all your senses: the sweet, roasty comfort smell that lingers in the kitchen; the sight of steam rising from the top of the loaf, the warmth in your mouth, the taste of home when you take a bite, and the seemingly automatic “Mmmmm” that comes while you chew. Get baking November 17 to celebrate and break bread with your friends and family.
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