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The Chemistry of Bread

a protein like glue.

an important substanceduring the chemical reaction a living thing which likes to eat carbohydrate

formation of a newsubstance

gluten

carbon

dioxide

Connection

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. mix flour, water and yeast

2. yeast start to eat starch3. produces carbon dioxide

4. makes bubbles

(flour + water + yeast -> carbon dioxide)

(reactant -> product) is an equation to show a chemical reaction, not a

physical reaction.

reactant= substanceswhich make a product by areaction

product = a final product produced by thereactant.

To make a pancake, we need flour and water. When you mix these

together, it forms gluten.It is a chemical changebecause 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 bread2. yeast consumes starch and produce carbon dioxide3. carbon dioxideis released, which is also means air bubblesare made4. as there are many bubbles inside the dough, the dough becomes

inflating5. when it is too hot for yeast to active, it stops working6. no more expansion

Formation of a gasalso happens when you bake pancake. Pancakehas almost the same ingredient as bread, so there will be the samereaction.

The more CO2 gas is released, the more air bubbles are made the warmer the gas, the larger the air bubbles

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Questions Q. Why do you think the equation for a chemical reaction is reactant yields to aproduct, 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 thechemistry of bread?

The Chemistry of Burgers

myoglobin a red proteinwhich makes meat red

Color Change when you add heat to a meat, chemical reactionoccurs.1. water molecules boiling off (physical change)2. molecules vibrate fast3. change their shape (physical change)4. molecules spread out5. 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 colorof substance turns to brown heat amino acid and sugar (carbohydrates) ->substanceturns to a

brown color. as you increase the temperature, color gets darker and darker.

Pancake and bacon do apply to Maillard reactionbecause as you

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increase the temperature of hot plate, the color of a pancake and baconget darker and darker like dark brown.

Questions Q. Is there myoglobin in our bodies?Q. What causes the bubbling in pancakes?