Toast
Toast (of english toast, toasting ' from Latin tostus, dried ' - past participle of, torrere '-, parch, bake, scorch ') or toast is a fine-pored box of white bread with a thin crust that is commonly roasted before eating slice by slice, now commonly with a toaster.
General
Toast basically consists of wheat flour, water, milk or milk powder, fat, sugar, salt and leavening agents such as yeast, yeast and baking powder. Due to its relatively high protein content ( wheat gluten and milk protein ), the dough has a good gas retention, causing the slow-cooked bread gets its fine pore structure. The high protein content, sugar, and fat are responsible for the typical roasted flavor that arises during toasting, see Maillard reaction.
Toast is usually sold pre-cut, the size of the discs is about the same for all manufacturers, thus toaster can be produced with similarly sized Röstschlitzen and used. In recent years, as well as formats have come onto the market, which are slightly larger and are marketed as an American version of the popular Toastbrots here. This variant is also used simply ungetoastet as a sandwich basis.
Toast is one of the UK in particular for breakfast and is eaten warm there. It also serves as a base or side dish for snacks and appetizers, for small gratin dishes such as Toast Hawaii and unroasted as bread for sandwiches.
According to the dictionary, the word toast is male ( " Toast ").
Not only the classic toast, but almost any bread can be toasted, but developed mostly less pronounced roasted flavor.
Great Britain
In the UK the term is toast already occupied in the Middle Ages as a name for toasted bread. The bread was toasted with sticks on an open fire and then eaten as an accompaniment to a meal or dipped in soup. There was, however, already in the Middle Ages special toast spreads, for example Pokerounce of honey, ginger and cinnamon. Toste Rialle consisted of a paste of sugar and rice flour, sweet wine, raisins, nuts and spices. In the 17th century toast was particularly popular with a paste of cinnamon, sugar and wine. Since the 16th century, the toasted bread was covered with meat that has been seasoned sweet to the taste this time with sugar, cinnamon and ginger. Also hash was used as a support. End of the 17th century it was common practice to sprinkle toasted bread with butter and warm to eat for breakfast and later for afternoon tea.
In the 19th century was occupied toast in England to a starter, also popular as an appetizer, which were suitable for good leftovers in the upscale kitchen. A rather unusual use was the toasted bread in the 18th century as a base for the manufacture of coffee substitutes. For this purpose, charred toast was soaked in hot water. The taste, however, had, according to Alan Davidson nothing to do with coffee.
Germany
In Germany there is the typical bright toast only since the 1950s. Toaster, it had already been available since around 1910, called " toaster ", but they were used for the usual brown bread. " With the help of a marketing organization of American wheat producers and German toast equipment manufacturers toast was made as upscale and practical ' bread meal after the Second World War popular in Germany with a high advertising expense. " 1963 was a bakery a working group to promote the toast eating founded the Golden Brand toast brought on the market. Since the 1980s, in Germany there are also darker whole wheat toast. To the popularity of toast as a snack much was the invention of the Toast Hawaii by the TV chef Clemens Wilmenrod in the mid- 1950s.