April 15, 2021 While baking bread may appear to be a very simple process, there is actually a lot of science in how the four basic ingredients interact. Also, some of the terminology used when trying to describe how bread is made be a little confusing. In this blog, we hope to explain things a little more clearly and help you understand what’s going on at a molecular level!
First of all, if no sugar is added to our bread, then where does the sugar come from for fermentation? Enzymes that are naturally present in the four (and the additional enzymes that might also be added to speed things along) feed on the starch in the flour and convert it into sugar. These enzymes are called amylases.
Bread needs a rising or “leavening” agent. While some breads and cakes use baking soda to produce the gas for this, in our breads, yeast is used to ferment the sugar that has been released during fermentation. In doing so it releases carbon dioxide gas which is what makes the bread rise, and the sugar is converted into alcohol, contributing to the flavour. The alcohol evaporates off completely during baking of course, so there is nothing to worry about! Sourdough bread uses a mixture of wild yeasts and bacteria from the environment.
What is gluten? Flour contains high levels of glutenin and gliadin proteins which together are called gluten. Gluten is a general name for the proteins found in wheat, spelt, semolina, rye, barley and other grains. Gluten helps foods maintain their shape, acting as a glue that holds food together: When water is added, these proteins form a network held together by hydrogen bonds & disulfide cross-links. Kneading uncoils gluten proteins, strengthening the network and the dough. It sounds chemical, and it is, naturally!
And finally, why does the crust of bread go brown during baking? When dry heat is applied, as in baking, the heat causes the starch to break down by chemical reaction into sugars called dextrins. The dextrins are brown in colour and have their own unique texture and taste. This process is called “dextrinization”. However, if too much dry heat is applied, overcooking turns the starch into carbon instead, which is black.
We hope you’ve enjoyed reading this and hope you’ve learned something new from our little bit of chemistry!
For more information, check out these great resources:
· Coeliac Society of Ireland https://coeliac.ie/
· “Bread Science: the Chemistry and Craft of Making Bread” by Emily Buehler, published by TwoBlueBooks – this is really clearly written and easy to read;
· Compound Chem – The Aroma of Freshly Baked Bread: https://www.compoundchem.com/2016/01/20/bread-aroma/
· Compound Chem - Baking Bread: The Chemistry of Bread-Making has a great infographic:: https://www.compoundchem.com/2016/01/13/bread
· Love Food Science: https://www.ifst.org/lovefoodlovescience/resources?keyword=bread
FAQs
While some breads and cakes use baking soda to produce the gas for this, in our breads, yeast is used to ferment the sugar that has been released during fermentation. In doing so it releases carbon dioxide gas which is what makes the bread rise, and the sugar is converted into alcohol, contributing to the flavour.
What is the chemical breakdown of bread? ›
Some yeast enzymes (chemical eating proteins) break down the long chains of starch into individual glucose molecules whilst other enzymes present in the yeast use the glucose molecules to produce CO2 and ethanol in a process known as Fermentation.
What is the chemical equation for making bread? ›
The Chemistry of Bread Making
| Baking Soda | Baking Powder |
|---|
| Before Baking | HCO−3+H2O↔H2CO3+OH− | HCO−3+HA→CO2+H2O+A− |
| During Baking | HCO−3+H2O+heat→CO2+H2O | HCO−3+H2O+heat→CO2+H2O |
Jan 27, 2021
Yeast transforms the sugar in the dough into carbonic gas (carbon dioxide) and alcohol (ethanol). The trapped carbon dioxide makes the dough rise, and the alcohol produced by fermentation evaporates during the baking process.
What chemical is in bread? ›
Potassium bromate is a common oxidizing agent used to strengthen dough and improve rising. But the chemical has been linked to cancer, and is banned in many countries around the world. The state of California even listed the chemical as a known carcinogen, but the FDA still allows it to be used in food.
What is the formula for bread? ›
The Baker's Formula (for basic breads) can also be weighed:
| Flour | 100% | 500 g |
|---|
| Water | 60% | 300 g |
| Yeast (Fresh) | 3-4% | 15-20 g |
| Salt | 2% | 10 g |
The yeast cells grow, the gluten protein pieces stick together to form networks, and alcohol and carbon dioxide are formed from the breakdown of carbohydrates (starch, sugars) that are found naturally in the flour. Yeast uses sugars by breaking them down into carbon dioxide and water.
What elements are in bread? ›
The Basic Loaf of bread:
A totally natural, basic bread consists of three basic elements; Flour, Water and Salt. Of these, flour is the most important and is a topic far too enormous to cover in a few hours.
What is the formula of yeast? ›
BAKERS YEAST EXTRACT (CHEM004788)
| Record Information |
|---|
| Chemical Formula | C19H14O2 |
| Average Molecular Mass | 274.313 g/mol |
| Monoisotopic Mass | 274.099 g/mol |
| CAS Registry Number | 8013-01-2 |
80 more rowsMay 19, 2016
The gluten in the dough traps the carbon dioxide gas, preventing it from escaping. The only place for it to go is up, and so the bread rises. Carbon dioxide actually also helps gluten develop in bread. Unless you're gluten-intolerant, gluten is a great thing, folks.
Carbon dioxide is responsible for the volume increase in dough during proof and for much of the oven spring that happens early into the bake.
How does sugar affect bread? ›
Adding sugar to the dough provides the yeast with the food it needs to thrive. Flavor: Sugar adds sweetness to the bread, which can help balance out the flavors of other ingredients in the dough. The type and amount of sugar used can also affect the overall flavor profile of the bread.
What is the basic science of bread? ›
Bread is the product of baking a mixture of flour, water, salt, yeast and other ingredients. The basic process involves mixing of ingredients until the flour is converted into a stiff paste or dough, followed by baking the dough into a loaf.
What are the basic components of bread? ›
Introduction. Bread is a baked product whose ingredients are flour, water, salt, and yeast. During bread making, biochemical and chemical-physical processes of changes occur, which affect various constituents. Water and flour are the main ingredients in a bread recipe and they affect texture and crumb the most.
What are the basics of bread? ›
Bread is what you get when you bake a dough made from flour, water, and yeast. At a minimum, there's also going to be salt, but from this basic formula, the variations are virtually endless.
What is the basic chemistry of baking? ›
Baking soda reacts with acids in the dough to make carbon dioxide, which helps the dough to rise. Baking powder, which is baking soda with an additional acidic salt, releases carbon dioxide twice during the baking process, once when it hits water, and again when it reaches a certain temperature in the oven.
