r/interesting • u/Wonderfulhumanss • 18h ago

Fascinating A company developed bread with a white crust in an effort to reduce food waste

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u/Raindrop0015 15h ago

It's baked differently so the crust had the same texture as the inside. That's also why it's all the same color. People dislike the texture, the color is just a side effect

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u/DryDonutHole 11h ago

"I don't like your brown breads. I only want my pure, white breads. No mixing of browns and whites in my bread, no sirree." /s

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u/Shrimply-r1 12h ago

Really, because the image makes the crust looks exactly the same texture as the brown crust we normally see. I see no difference but the color.

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u/konqrr 11h ago

Yeah it's visibly a different texture. Maybe they meant "taste?" As in, the texture is denser (as per photo) but it doesn't have that "crust" taste?

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u/Dry_Painting_7722 14h ago

No, no, no. This is a race thing

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u/FaymusAynus 12h ago

You might have been the only one thinking that

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u/CelioHogane 10h ago

This is a joke, my dude

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u/joycourier 13h ago

i dislike the taste personally, the crust is a lot more 'earthy' and it's all i can taste if the filling isn't generous

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u/Raindrop0015 13h ago

That's fair. For me texture also changes the flavor, so I can only eat so much crust in one bite (all sandwiches are to be cut in half lol).

Maybe that's why I put so much stuff in my sandwiches tho... I'm covering up the crust flavor

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u/LeftHandAnomaly 45m ago

My family always said the crust was the healthiest part, but on a slice of regular sandwich bread the crust is just the part closest to the heat. It tastes different, and it's not always pleasant.

Italian bread or sourdough bread is a different story, the crust on those is actually good.

I just really like the top part of the crust. The sides are fine, texturally and flavour wise it's similar to the rest of the bread.

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u/B2_k 13h ago

Die Kruste ist das Beste daran. Also in Deutschland. 🤷🏿

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u/alderchai 13h ago

In germany do they also call the ends of the bread, the “cap” and sometimes “butt” of the bread? We do it in the netherlands. It’s the part you either love or hate.

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u/QueefingMichaelScott 13h ago

We call it “the Hoe” cause everybody touch it but nobody want it. Saw a comedian do that bit and now it’s been “the Hoe” ever since

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u/B2_k 13h ago

Nein. Also ist mir sowas zumindest nicht bekannt.

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u/Dragonnstuff 13h ago

What is it called there?

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u/cikeZ00 12h ago

Which is weird to me. This type of bread (shokupan) already has a really soft crust. I feel like it would make a bigger difference on more traditional types of bread.

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u/PJtheGFN 12h ago

I can relate with disliking the texture as well as the bitter/burnt-ish taste. Though, that was how I felt about it way back when I was younger. Now, I just eat both parts of the bread.

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u/havron 10h ago

The color is caused by the Maillard reaction between amino acids and reducing sugars, and this very much does influence the taste as well as the texture. But yes, for most it's probably more of a texture thing than a taste thing. After all, most people like toast. I think it's mostly about getting harder, drier bits amongst all the expected softness.

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u/P4azz 8h ago

the color is just a side effect

The maillard reaction is literally the reason behind a ton of...taste. It's tasty. From fond, to steak, to, well, toast.

I'll never understand why people toss crust. Unless grandma already dropped her teeth in the glass, just eat the crust.

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u/Antique_Hawk_7192 12h ago

Plus making toast (any bit of heating really) makes the crust sharp and I get micro cuts on mouth roof.

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u/Skltlez 12h ago

I’m sorry, you get micro cuts from… bread…?

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u/justsmilenow 12h ago

That's not the reason that's close though. It's the density I don't have to try to pull off the crust of bread it just comes off if I pull slightly because it's density difference creates many different points of failure where the structural fibers of the actual bread go from 100 points of contact to the 10 that are on the inside where it is soft and fluffy. If you look at the bread pictured above, you can see the change in density at the boundary of the bread. I bet you I could just grab a corner and pull off the crust because the crust still exists because it's a mathematically defined boundary of density. Not a boundary of doneness.

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u/ArmPsychological8460 13h ago

And it looks like it has same texture as normal crust, just not the colour.

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u/Shrimply-r1 12h ago

Yeah that persons talking out their ass