Well, lots of us were parented to not throw food away. Just the thought of someone always cutting off the crust when they’re eating bread, that does irk me in that sense, too.
But as someone else in this thread already said, with proper bread, the crust is actually good. Then it just seems really strange to cut off the interesting part of the bread and to just want the samey stuff in the middle.
Theres a lot of studies that say yes and that say no. The crust contains more nutrients, but also more potentially not great compounds. So its not like its 100% true or false, I just dont want my kid refusing to eat 20% of the bread I buy, so Im going with true.
Bread doughs are homogeneous unless they have inclusions.
The crust is the exact same stuff, but extra maillard browning reactions. Certainly more tasty compounds, but I have a hard time believing they’re more nutritious.
Who gets upset about cutting the crust off? It’s just the part of the bread that was most directly exposed to the heat
Well, lots of us were parented to not throw food away. Just the thought of someone always cutting off the crust when they’re eating bread, that does irk me in that sense, too.
But as someone else in this thread already said, with proper bread, the crust is actually good. Then it just seems really strange to cut off the interesting part of the bread and to just want the samey stuff in the middle.
What’s offensive is that some call that stuff bread
Its also the most nutrient dense part of the bread.
A scientific study that actually backs up the old wives tale.
Is it? Being the cookediest part doesn’t seem like something that’d inherently draw the nutrients into it
Theres a lot of studies that say yes and that say no. The crust contains more nutrients, but also more potentially not great compounds. So its not like its 100% true or false, I just dont want my kid refusing to eat 20% of the bread I buy, so Im going with true.
Bread doughs are homogeneous unless they have inclusions.
The crust is the exact same stuff, but extra maillard browning reactions. Certainly more tasty compounds, but I have a hard time believing they’re more nutritious.