why do black spot appears when bread or roti is roasted?
give scientific reason
Answers
Answer:
if if the food is not covered properly or stored properly or Preserve properly then it gets spoilt by the action of microorganisms such as bacteria and fungus on it microorganism that grow on our food sometime produces toxic substance poisonous substance the foods spoil in this manner start giving foul smell and bad taste it colour maye also changes
Explanation:
Its just the heat that creats the black spots after been cooked.
Yeah, if its stale and you find those spots its a big no no. otherwise its only the heat that makes roti naan paratha etc indian bread look like black or brown or red spots on these edibles.
Completely edible …enjoy indian tastes!!!!
Because acrylamide is produced naturally as part of the cooking process, it can occur in your home, at your favorite restaurant, or anywhere else fried, baked or roasted foods are found.
But you don’t need to run screaming from any of your favorite foods. Acrylamide exposure in foods, which occurs at very low levels, has not been associated with negative health effects in people. The U.S. Food and Drug Administration (FDA) does not recommend eliminating any one particular food to avoid or reduce dietary exposure.
If you’re tempted to think an “elimination diet” or “detox” is the answer, it could have the unintended consequence of impacting your overall diet and nutrient intake. The FDA advised that “consumers adopt a healthy eating plan, consistent with the Dietary Guidelines for Americans (2015-2020), that emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products; includes lean meats, poultry, fish, beans, eggs, and nuts; and limits saturated fats, trans fats, cholesterol, salt (sodium) and added sugars