The Chemistry of Bread

<gluten> <yeast>

a protein like glue. an important substance during the chemical reaction a living thing which likes to eat carbohydrate

formation of a new substance gluten

1. mix two tablespoons of warm water and flour to a bowl 2. chemical reaction occurs. 3. You can see that the flour forming a sticky substance as it soaks up all the water. The sticky substance is called a gluten. (flour + water -> gluten) 1. 2. 3. 4. mix flour, water and yeast yeast start to eat starch produces carbon dioxide makes bubbles

carbon dioxide

(flour + water + yeast -> carbon dioxide) Connection (reactant -> product) is an equation to show a chemical reaction, not a physical reaction. reactant = substances which make a product by a reaction product = a final product produced by the reactant. To make a pancake, we need flour and water. When you mix these together, it forms gluten. It is a chemical change because two substances yields a product. It is hard to separate flour and water after you mix together because the dry ingredient (flour) met the wet ingredient (water).

formation of a gas

1. start making bread 2. yeast consumes starch and produce carbon dioxide 3. carbon dioxide is released, which is also means air bubbles are made 4. as there are many bubbles inside the dough, the dough becomes inflating 5. when it is too hot for yeast to active, it stops working 6. no more expansion Formation of a gas also happens when you bake pancake. Pancake has almost the same ingredient as bread, so there will be the same reaction. The more CO2 gas is released, the more air bubbles are made the warmer the gas, the larger the air bubbles

 Questions Q. Why do you think the equation for a chemical reaction is reactant yields to a product, not equals to a product? Q. What are the main four types of a chemical reaction? Q. Why do you think the temperature and color change do not apply to the chemistry of bread?

The Chemistry of Burgers 1. 2. 3. 4. 5.

myoglobin Color Change

a red protein which makes meat red when you add heat to a meat, chemical reaction occurs. water molecules boiling off (physical change) molecules vibrate fast change their shape (physical change) molecules spread out color becomes brown around the iron atoms (browning: Maillard Reaction)

^ ^ molecules start vibrating When you cook bacon, the color changes too.

*Maillard Reaction (browning reaction)

*a reaction which color of substance turns to brown heat amino acid and sugar (carbohydrates) -> substance turns to a brown color. as you increase the temperature, color gets darker and darker. Pancake and bacon do apply to Maillard reaction because as you

increase the temperature of hot plate, the color of a pancake and bacon get darker and darker like dark brown. Questions Q. Is there myoglobin in our bodies? Q. What causes the bubbling in pancakes?