Why is the aroma of bread so fascinating to humans?
That year, there was a little girl who loved bread and bought a toast with pocket money. Usually, her mother cut it and eats it in a regular manner, and when she thinks that this large piece of bread in front of her belongs to her, no one will say anything about her, and she has a different idea in her heart...
Grabbing the bread roughly, breaking it in half from the middle, looking at the snow white soft and delicate bread after breaking it open, the closer she looked, the closer she got... Finally I couldn't hold back, closed my eyes, buried my whole face in the bread, and then took a deep breath, which was too comfortable and smelled!
Break open the bread, quickly lift the bread with both hands (don't lose a trace of the aroma of bread), and at the same time instantly close your eyes, aim at the center of the bread, plunge into the bread, take a deep breath, and make close contact with the beautiful soft tissue of the toast.
That's right, this super bread control that loves to suck bread is the popular Japanese voice actor Hanazawa Coriander. Although the inside of the toast bread is indeed "gentle and fragrant", the addictive idiot smile on the face is really not linked to the god of the house. But this true feeling of the appearance, but also with its own contrast, let people curious about the aroma of bread, is there really such a big magic?
After sucking the bread with a satisfied face, she even began to face the camera: "The bread tastes very delicious, but it is more fragrant to suck, I recommend everyone to try it!" If you like to smoke, you will definitely like to smoke bread! ”
Therefore, when others go to smoke between work, Hanazawa coriander is most likely to quickly pick up a loaf of bread and take a sip. Those who have worked with her have said: "This girl's eyes glow when she talks about bread, it's terrible." On the way to work, I will buy a lot of bread for everyone, on-site Amway. After a moment of inattention, I looked back and saw that she was secretly eating bread.
This ultimate bread control, 365 days a year for twenty consecutive years to eat bread almost every day. On the show said that I want to eat bread, magazine interviews are also eating bread, album release will be held in bakeries, at the budokan concert to call bread, the album even has a song called "Bread", the lyrics of the song sing "My courage comes from calories"!
When she went to school, she deliberately went to work in a bakery, smelling the bread while working, and she felt that life was full of happiness and happiness. Kaori Hanazawa once said, "If you don't do voice actors, you should open a bakery." ”
Coincidentally, Xiao Mou, a well-known actor in China, also said, "If you don't want to be an actor, then open a bakery, smell the aroma of cake and bread every day, it has a happy taste." ”
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<h1 class="pgc-h-arrow-right" data-track="27" >Why does the aroma of bread fascinate humans so much? </h1>
It's like a cat that sucks catnip and becomes high.
When baked bread, it gives off a unique aroma that is not found in the dough. This aroma comes from: (1) the raw materials contained in the grain classification. (2) By-products produced when yeast and bacteria ferment. (3) Chemical reaction substances generated by heating. Therefore, the aroma is generally based on caramel flavor, caramel, sweetness, and alcohol.
— Yoshino Seiichi | understand the "why" of bread in a scientific way?
Although we don't bury our heads in the bread and suck it, those who love bread will love to smell the aroma of bread. Smell the bread before eating it, and the bread should be full of color and flavor. And this addictive taste has a scientific basis:
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<h1 class="pgc-h-arrow-right" data-track="96" > bread sucks better than eats? </h1>
When the bread comes out of the oven, the aroma of whole wheat bread comes from the wheat bran in the flour; the aroma of cocosm and Danish is derived from butter; the milk bread has a strong milk aroma; the bread brushed with egg liquid has an egg smell... Therefore, LEAN bread does not have the rich aroma of RICH bread.
The bread that is fermented for a long time, because of the aromatic substances such as alcohols, esters, organic acids and fermentation products brought by fermentation species, the flavor after baking is more abundant and diverse. Experiments have found that after the wheat dough is fermented for 12 hours, the increase in ester substances is particularly obvious.
High-temperature baking also brings satisfying and evil Caramellization and Maillard Reactions.
The caramelization reaction refers to the browning reaction of the sugar after heating, giving birth to maltol and isomaletol, two aromatic compounds with caramel aromas; and the Maillard reaction will produce an aroma that stimulates the sense of smell on the skin of bread, which is similar to popcorn and cookie cookies.
Scientific research has shown that the sense of smell is actually the main factor that determines the "taste" of food, and 80-90% of the information about "what tastes" of food comes from the smell of our noses. As soon as you have a cold and nasal congestion, you "eat nothing tasteless" precisely because of the loss of smell. So there are many friends who lament that bread smells good, but it doesn't taste as delicious as you think — and why bakeries always let out the baking smell when you leave work after school — also stems from the prominent role of bread aroma in the sense of smell.
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<h1 class="pgc-h-arrow-right" data-track="96" > olfactory memory of Communicative food</h1>
There was an elderly writer who wanted to write about his childhood experience, but the events of sixty or seventy years ago were so vague that he hung a bunch of corn cobs on the wall. The smell of corn suddenly dragged his mind to the distant past, and the scene of the farm family reappeared in his mind.
Scientific experiments have also confirmed that smell/taste memory can bring us back to smaller times. Memories evoked through verbal cues are mostly formed during the age of 11-25, while smell/taste can bring people back to childhood at the age of 6-10.
In particular, the fats and sugars in many breads are the two pillars of communicative food, making it easy to connect the communicative food in life. In the course of our lives, taste constitutes a powerful part of the emotional narrative, and the memories stimulated by smell and taste are more emotional and more resonant, so the memories triggered by taste are often more vivid than the actual real situation.
Smell the aroma of bread, you may recall the good memories of your parents taking you to the bakery when you were young, and the pleasant feeling of the first bite of bread is back!
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<h1 class="pgc-h-arrow-right" data-track="96" > so what bread is best to "suck"? </h1>
According to Miss Hanazawa Coriander, a patient with severe bread sucking who created her own sports term "パンを Sucker" (i.e. suck bread), it is better to suck square toast bread!
When broken open, it is soft and the aroma of bread sealed in toast is like a treasure from the dough that travels through time (still a few hours after baking), and the natural aroma from the grain after fermentation, which goes down to the heart and lungs with a deep breath, and fills the whole body with blood. If you use Miss Hanazawa's exclusive "buried head sucking", bury your head in the soft bread and take a deep breath, it is even more refreshing, a satisfied! (Just look at her expression).
In addition to the big toast, in fact, all bread can be sucked, deep bread lovers, the first reaction to get the bread is not to take a bite, but to suck a bite, the nose to eat first, sniff the aroma of different bread. The sweet dough sucks softly, the kosang bread comes with its own nobility, the lye water bread is a bit choked, and the sour bread has a long aftertaste...
So, do you like to smell, smell, or even suck bread? What kind of bread makes you particularly want to take a sip? If there was a snow-white soft toast in front of you, would you bury your face in its arms?
- Past Retrospective -
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