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Article: TOASTERS HAVEN'T CHANGED MUCH SINCE 1926.(Living)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- July 15, 1990
CopyrightCOPYRIGHT 1990 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The mechanics of the pop-up toaster have changed little since Toastmaster pioneered the device in 1926.
A toaster works by applying radiant heat directly to a bread slice. When the bread's surface temperature reaches about 310, a chemical change known as the Maillard reaction begins. Sugars and starches start to caramelize - turn brown - and take on intense flavors. That's toast. With more heating, the sugars and underlying grain fibers start turning into carbon. That's burnt toast.
Consumer Reports recently tested 19 two-slice models. Prices rangedfrom $14 to $90, though most sell for $30 to $50.
The primary tests used day-old sliced white ...