Type:

Other

Description:

Ever wondered how bread dough rises? This illustrated reading, part of a site devoted to the science of cooking, explores what occurs when flour, water, and leavening agents mix. The reading points out that breads leavened with yeast rise slower than baked goods leavened with baking powder or baking soda. The rest of the reading describes what occurs when raised breads are made with yeast. It explains, for example, that yeast are living fungal organisms that consume sugar from the starch in wheat flour and produce carbon dioxide gas, which is contained by the elastic protein gluten. Links to a gluten animation and to instructions for a yeast activity are also included. Copyright 2005 Eisenhower National Clearinghouse

Subjects:

    Education Levels:

    • Grade 1
    • Grade 2
    • Grade 3
    • Grade 4
    • Grade 5
    • Grade 6
    • Grade 7
    • Grade 8
    • Grade 9
    • Grade 10
    • Grade 11
    • Grade 12

    Keywords:

    Informal Education,Grade 11,oai:nsdl.org:2200/20120114184252422T,NSDL,Grade 8,Grade 9,Fungi,Life Science,High School,Grade 10,NSDL_SetSpec_1007936,Grade 12,Life science,Middle School,Grade 7

    Language:

    English

    Access Privileges:

    Public - Available to anyone

    License Deed:

    Creative Commons Attribution Non-Commercial Share Alike

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    Non-profit Tax ID # 203478467