Detroit evening times. (Detroit, Mich) 1921-1958, 1941-10-12

IN A recent interesting survey,
It was found that the average
person consumes between 30
and 40 per cent of his daily bread
in the form Of toast. Why, it
may be asked. is so much bread
eaten in this parched or toasted
form?
II has likewise been scientific
ally proved that pleasant antici-
patton causes the digestive juices
10 flow more freely, and hence
results in an. increased or "whets
ted" appetite That is why. in
order TO be enjoyed and later di-
gested properly, all food should
be so prepared as 20 tempt taste
or appetite. Here the factors Of
appearance, texture. taste, and
aroma or odor, all come into
play the food must look, chew
taste and smell good.
Now, what happens 20 slice
Of bread when IL is toasted, either
by the old-fashioned way Of hold
ing the slice on a long toasting
fork over a coal fire, or in the
modern manner in an electric
toaster? When bread is toasted
some Of the starch OF the wheat
is dextrinized, some Of the sugars
are caramelized, and some Of the
proteins are parched. These
chemical reactions make changes,
not only in the quality and digest
Utility of the bread. but specific
ally in the pleasure we have in
eating bread.
For, slice Of good toast (let
us say the ideal piping hot
toastW has. first, an appetizing
golden-brown color; a smooth.
crunchy toasted surface; a tender
or soft "crumbn under the outer
toasted surface; pleasing, sweet
nut-hke odor; and taste that is
slightly sweet and suggestive OF
nuts. or. Of course. the wheat kerr
mel itself
In a large majority Of homes
some model OF electric toaster rs
used 70 prepare the morning plate
Of toast. All too often in
coasters equipped with a regllla-
tor, the toaster is not adjusted 10
what may be GATED the oprmum
or best length Of time 10 provide
perfect uniformly golden toast
Il is ewing 70 Ia Il failure tlaa4t 40
have burned toast, nverly-dry
toast. too brittle toast, and other
familiar examples or poor I'M
even toasting
II is really very simple 70 adj
just the regulator in any cleo
trfraf trlaztcr- 70 this best or Opt
mum time In experiments 20 de-
termine the best slice 81 toast
this "optimum toasting time"
WAS set at minute u seconds.
And in att trsts. ton, tthr tuasrcr
was allowed 20 heat up. ! 70
minutes before toasting which
made the toasting start uni
formly the moment the slice Of
bread was inserted
What kind Of bread makes
the best toast? BY this question
is meant what age bread makes
the best toast II used 20 he held
hp- home expert + a "a f fresh
imoisD bread did not make good
toast But although factory
baked bread retains nearly All
original moisture. it has been "out
Of the oven" long enough 20 toast
perfectly by the time II reaches
tho housewife
Thus research on sliced but
moisturc-proof bread shows that
from the time OF wrapping until
the bread is z hours old only
per cent loss OF moisture oc-
ours. However the hnn4e maker
should recall this point that
slices must have Uniform moist
ure distribution in order 10 pro-
duce uniform toast This means
keep the bread wrapped tightly
until you wish TO use it SO all
slices win be equally moist all
over.
one OF the small things which
the writer deprecates about
housekeeping today is that wo-
men are fast giving over 10 ma