(Guest post written by Mariel)
Bread is a chemical compound. Have you ever thought of it in this way? Neither had I until this exam question: Explain bread-making in a scientific way. So, here goes.
First you take the water and put it into the pan of the bread machine. The 2tsp butter, made up of pasteurized cream and salt, is melted and put into the pan. The 4 cups of flour goes in next. This Great Value All Purpose Flour is made of enriched bleached wheat flour, malted barley flour, reduced iron, and thiamin mononitrate, riboflavin, and folic acid. So then you put the sugar and salt in. They are made of sugar and salt. After all that, the yeast is put in. Now the yeast is a bacteria that makes the bread puff up. You have to measure it very carefully, or else you will have very puffy bread. I know, because I made bread once and I think that I put a little too much yeast in. But the yeast does not affect the flavor. The yeast is made up of yeast, sorbitan monostearate, and ascorbic acid. We keep the yeast in the freezer to keep it alive but dormant.
The funny thing about yeast is that it is a living thing that you eat, like chicken. Except it is not a meat. That is all that I know about bread-making. But remember, ‘Man cannot live on bread alone.’