Day 149 of 365
May 29
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Food Science The Science of Bread Making
Bread rises because yeast produces carbon dioxide as it feeds on sugars. Gluten, a protein in wheat, traps these gas bubbles, creating bread's texture. The Maillard reaction during baking creates the crust and much of bread's flavor. Sourdough relies on wild yeasts and bacteria for its unique tang.
💡 Did you know?
Ancient Egyptians were the first to discover that letting dough sit would make it rise!
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