THE CHEMISTRY OF BAKING BREAD

SUSAN SHERROUSE, TIS

FAIRVIEW/MISS JEWELL ELEMENTARY

THE HISTORY OF WHEAT

Wheat grew in the Tigris and Euphrates

River valleys nearly 10,000 years ago as
a wild grass.
Egyptians discovered how to make yeast
breads between 2,000 and 3,000 BC.
Wheat can now be grown almost
anywhere, but is not native to the United
States
Click here to see the history of wheat
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THE WHEAT GRAIN

Wheat Grain Video

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MILLING THE WHEAT

Click here to see how flour is milled.

INGREDIENTS FOR BREAD

Flour is the bulking ingredient of
bread, it forms the structure of
the product. It contains gluten.
Gluten helps to form an elastic
stretchy dough.
Yeast is a raising agent. Yeast
produces gases to make the bread
rise. Because it is living, correct
conditions are needed
for growth - food, warmth, time
and moisture.

INGREDIENTS FOR BREAD

Salt is required to bring out
flavour in the bread. This
ingredient is used in small
quantities. Too much of this
ingredient will stop the yeast
from growing.
Yeast needs energy to grow.
Sugar provides the food for the
yeast; it is needed to help the
yeast grow.
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INGREDIENTS FOR BREAD

Kneading is done to develop
gluten and the make the dough
stretchy and smooth. It allows
the bread to rise more easily.
Warmth helps the yeast to
grow. If it is too hot it kills the
yeast, too cold it will slow the
rising process.
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INGREDIENTS FOR BREAD

Bread needs time to rise. The
yeast needs this to grow and
double in size, in order to
properly make bread.

Water is used to bind the flour

together and helps to form the
structure of the bread. It needs
to be warm to help the yeast
grow - about 98.6F. It should
feel about the same temperature
as your finger.

INGREDIENTS FOR BREAD

Fats or oils improve the texture of
the bread, preventing it from
going stale quickly.
Click here to see how bread
is made from scratch.

YEAST EXPERIMENT
In

this experiment, youll learn that yeast

produces carbon dioxide.
What is needed?
A large Ziploc-type freezer bag
One envelope of rapid-rise active dry
yeast
One cup lukewarm water, about 100 F.
cup sugar

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YEAST EXPERIMENT
Take

one cup lukewarm water and mix

in the yeast. When you allow the yeast
to come in contact with the water, it
becomes active.
Add cup of sugar to the water and
yeast.
Pour the entire mixture into the bag.
Put the plastic bag in a warmish place
Come back in one hour.
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YEAST EXPERIMENT
What
The

happened?

bag has partially filled with carbon

dioxide gas, and the water is filled with
bubbles .
Yeast produces carbon dioxide and ethanol
(2 molecules of each)
There are billions of yeast molecules in a
packet of yeast.
In two hours, the bag should be puffier.
Here is a video with interesting
experiments
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INTERESTING FACTS ABOUT BREAD

Bread was eaten at least 7,500 years ago
and remains our staple food today. It was
called 'The Staff of Life' in Biblical times.
We eat the equivalent of over 9 million
large loaves of bread every day.
There are three basic types of bread white, brown and whole meal - but more than
200 varieties are available to the consumer.

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INTERESTING FACTS ABOUT BREAD

Bread

contains protein, complex carbohydrates,

calcium, iron and the B vitamins - thiamin, niacin
and a little riboflavin.
Bread provides more protein, iron, B vitamins and
complex carbohydrates per penny than any other
food.
Bread is the major source of fiber in our diet,
providing a quarter of our daily intake.
Bread contains very little fat and virtually no sugar

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RESOURCES USED TO MAKE THIS VFT

Discovery Streaming
YouTube
www.tramline.com
http://trackstar.4teachers.org/trackstar/

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NOW, TO LEAVE WITH A.

BANG!

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