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Author Topic: Why Does Adding Butter To Bread Slow Down It's Release Of Energy ?  (Read 3096 times)

Offline neilep

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Dearest Breadologists,

As a sheepy I of course luff bread !...Bread is my all time favourite floury yeasty thing that is kneaded then baked and then eaten. I luff twenty slices !...dripping in butter....hmmmmm.....

Look here's  some wot i made a while ago..


Bread Wot I Made A While Ago *le yum*

Nice eh ?  Starting my own bakery next Tuesday.




Bread is a good source of energy....but did ewe know that when ewe add butter it slows the release of the energy down ?!...why's that then?

Why does adding butter to sliced bread slow down the release of energy ?

I want to know the things I want to know...because until knowing them..I don't know them !



hugs and shmishes


mwah mwah mwah !!





Neil
I luff Bread & Bread Related Goods
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Offline Nizzle

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Are you talking about releasing energy to the body of the bread eating organism or to a flame when burning it or are you talking about why bread with butter will take longer to become black in a toaster?
 

Offline neilep

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Are you talking about releasing energy to the body of the bread eating organism or to a flame when burning it or are you talking about why bread with butter will take longer to become black in a toaster?

Thanks Nizzle...

My apols for not explaining to right. Yes, I meant releasing the energy into the body via digestion.
 

Offline Nizzle

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Ah, in that case: butter is fat, fat is slow to digest, and the fat sticks to the bread.
 

Offline neilep

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Ah, in that case: butter is fat, fat is slow to digest, and the fat sticks to the bread.

It's as simple as that eh ?...well..I'm convinced !..thanks Nizzle !
 

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