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Steps to create bread (Step 1: Dissolve the dehydrated yeast in water. …
Steps to create bread
Step 1: Dissolve the dehydrated yeast in water. The yeast (a fungus that makes the bread rise) acts as a leavening agent.
How does the yeast work?: The yeast works by consuming the glucose or other carbohydrates from the dough mixture and producing ethanol and carbon dioxide. As the yeast creates the carbon dioxide, the gas is trapped in the dough which in turn causes the dough to rise. 
How does this relate to science?: This relates to science, because it shows a very important cause and effect, which is the carbon dioxide made by the yeast cannot escape the dough therefore the dough grows larger.
Step 2: Add the oil. This is important because the oil acts as the fat. This must me added, because it makes the bread softer and helps prevent the water from escaping during baking
How does this relate to science?: This particular step relates to science , because the oil enriches the texture which affects the physical property of the bread. Not only do the oils helps to hold the water in the dough, but they are also an important part of our diet.
The oil affects the texture, because it reduce the formation of gluten, therefore affe cting the elasticity of the dough
The first image is of bread without oil added, and the second is bread including oil. As you can see, the bread that has oil has a more glossy/shinny appearance.
Step 3: Add the sugar. This is important because, sugar not only makes the bread taste sweet, but it also acts as fuel for the yeast in its fermentation reaction. Also, when heated the sugar goes through a process called mailor which is a reaction that contributes to the brown crust on the bread.
This is related to science, because when the sugar is heated a chemical reaction is occurring, and this can be seen in the color change of the crust.
Step 4: Add the salt. This particular ingredient is important because it enhances the taste as well as the chemical structure of the bread.
It relates to science, because the salt affects the chemical structure f the dough, by helping to shield the charged gluten molecules from one another. This is relevant to a successful bread, because without the charges repelling one another the gluten molecules can get closer together strengthening and stabilizing the dough.
Step 5: Add the flour. This step is one of the most important because it provides most of the structure of the bread.
This relates to science, because it assists with other chemical reactions. For example, the yeast uses the glucose from the flour to fuel its reaction. Also the water in the mixture activates proteins in the flour to form gluten, and gluten proteins contain amino acids which are important to the structure of bread.
Step 6: Knead the dough. Kneading the dough is very important to make light and fluffy bread.
This is related to science, because it affects the chemical structure of the dough. To expand, as the dough is stretched more hydrogen bonds can form between adjacent gluten proteins.
Step 7: Let the dough rise.
This relates to science because the reason the dough rises is due to al of the carbon dioxide gas produced by the fermentation reaction. The fermentation produces the carbon dioxide gas , because the yeast cells grow, causing the gluten protein pieces stick together to form networks and alcohol and carbon dioxide are formed from the breakdown of carbohydrates that are fond naturally in flour.
Step 8: Bake the bread. This step is especially important because it essentially changes the dough into bread.
This is related to science because multiple chemical reactions occur in the oven. One of these being when the sugar is heated and goes through mailor reactions that produce the brown crust.