what is an explination of ans edible chemical change such as bread baking?

Question

i need the explanation!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Answer 1

The chemictry of bread baking, strat to finish, is fairly complicated.

It involves mixing of ingredients that are typically in three states of matter: liquids, solids, and gases (air).

The yeast is a living thing that digests sugars (carbohydrate) to release CO2 gas that makes the bubbles in bread.

The physical mixing causes the gluten to form the strands that give bread its texture and chewiness, and allow it to hold together as it rises.

The heating in the over denatures the proteins and kills the yeast, and expands the CO2 gas bubbles, so that the bread continues to rise until it is "locked" into shape.

The dehydration and mild charring (oxidation-caramelization of the carbohydrates and proteins of the surface) gives the brown outer crust.

Answer 2

Well, you don't actually eat the chemical change. Say you're using baking powder or baking soda (similar setup.) The chemical makes carbon dioxide gas, which escapes the bread. You'll have to do the chemical formula yourself. But the bubbles cause the bread to rise, so you see the bubbles left in the bread (though most of the gas would escape out of the bread.) That...sorta is edible. Now, yeast is a microorganism and the chemical change is due to digestion by the yeast. I guess that's chemical...but there's a tiny itty-bitty animal gut involved (it's fungus.)

Uh, Pop-Rocks? Soda?

Answer 3

OK... bread.... To make the bread rise, yeast is added. Yeast turns sugars in the dough into alcohol and carbon dioxide. The alcohol bakes out, by the way. The carbon dioxide causes the 'bubbles' in the dough making it rise... and is harmless to 'eat', of course!