The chemistry of bread making

The chemistry of bread making when we mix the ingredients together- flour, sugar, yeast, and water- let time pass and add heat, they suffer a chemical change to form a new ''product'' - that warm, delicious loaf of bread.
Yeasts are living, single-celled organismos. Like all living things, consumes sugar (glucose) and produce carbon dioxide and alcohol
Yeasts cells reproduce very rapidly. While reproducing, each tiny cell swells, and soon the new tiny cell then goes on to grow to full size and this process continues to repeat itself.
During this growth process, the yeast cells produce substances called enzymes. So when the yeast is added to cake or bread dough, one enzyme goes to work on the flour, changing the starc in it into sugar.Another enzyme then takes over and changes the sugar into alcohol and a gas called carbon dioxide.this gas spreads in the dough in the form of bubbles. As the dough bakes into bread and cake, the heat causes the alcohol to evaporate and the bubbles to bread. This leaves the tiny air pockets in the final bread or cake, making it light and fluffy.
You don't have to be a scientist to know that the proper way to eat freshly baked bread is with plenty of lipids and fructose, In other words, butter and jam!

A quimica do fazer pão
O pão é mais do que apenas comida. E um bom padeiro é, em um certo nível, um bom químico. Lembre-se que a massa de pão é feito de células e moléculas, e os principais ingredientes de uma receita básica - farinha, açúcar, fermento e água ---- é o que um químico chamaria reagentes''''

quando misturamos os ingredientes juntos, farinha, açúcar, fermento e água, deixar o tempo passar e adicionar o calor, eles sofrem uma alteração química para formar um novo produto'''' - que quente, delicioso pão
Fermentos são vivos, Organismos unicelulares. Como todas as coisas vivas, consome o açúcar (glicose) e produzem dióxido de carbono e álcool
Células fermentos reproduzem muito rapidamente. Enquanto a