Probably not. Your toast, besides having changes in its protein structures, has other physical changes that still can't be undone - we can't convert caramelized sugar back into it's regular form because a portion of that sugar has burned to carbon (part of what forms the color of the toasted bread), the fats burns, as do, actually, some of the proteins.
But this research does show what could be achieved with judicious use of nanotechnology - perhaps burnt areas could be classified, their carbon atoms mapped, their most likely molecules derived and those molecules reconstructed by a goo that, when heated, turns into raspberry jam. All-in-all, great progress towards the worldwide burnt toast scourge has been forged.
More seriously, wouldn't you just love to have your work (which you've probably spent years in creating) become the butt of a bunch of stupid food jokes because your stupid press office came up with this stupid examples of untangling proteins? Poor, poor researchers... What a world.