The Science of a Loaf of Bread: The Science of Changing Properties

Overview

Bread is a staple food in many countries. Just a few simple ingredients-flour, yeast, and water-become a crusty, tasty loaf in the oven. Are you hungry for the facts? Bite into The Science of a Loaf of Bread to learn about the physical and chemical changes that happen between the mixing bowl and the serving plate.
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Overview

Bread is a staple food in many countries. Just a few simple ingredients-flour, yeast, and water-become a crusty, tasty loaf in the oven. Are you hungry for the facts? Bite into The Science of a Loaf of Bread to learn about the physical and chemical changes that happen between the mixing bowl and the serving plate.
Read More Show Less

Editorial Reviews

Children's Literature - Julia Beiker
Discover how bread starts with basic grain, which is harvested, ground into flour and baked into bread. On page thirteen, the reader can create their own fermentation by doing the simple experiment, utilizing things that can be found in most households. Next they knead the dough and pop it into the oven. What happens inside the oven becomes more fascinating when the reader learns about the scientific effects of evaporation on the dough. Do not forget that most bread gets manufactured in factories. How they do they mass produce it and still keep in the nutritional values? Why make bread unless it can be eaten? Learn about how the body breaks down the bread and what part goes into the large intestine to help with regularity. We also learn that grain comes from all over the world including the United States. The author combined simple text with unique and colorful photographs to create an educational tool that can be utilized by all ages. The use of illustrations helps the reader to visualize the process and understand how it works. The green boxes give interesting facts while the yellow boxes explain the photographs. Back matter includes a glossary, a "find out more" section, and an index. The author even demonstrates how to make bread on page eight, but not many households have their own bread baker's oven. This incredible book is part of the "The Science of Changing Properties" series. Reviewer: Julia Beiker
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Product Details

  • ISBN-13: 9781433900433
  • Publisher: Gareth Stevens Publishing
  • Publication date: 1/1/2009
  • Series: The Science of... Series
  • Pages: 32
  • Age range: 8 - 12 Years
  • Lexile: IG810L (what's this?)
  • Product dimensions: 7.90 (w) x 10.10 (h) x 0.30 (d)

Table of Contents

Bread Basics 4

A Slice of Life 6

Let's Bake Bread! 8

Flour Power 10

Yeast in Action 12

From Flour to Dough 14

On the Rise 16

Into the Oven 18

No Baker's Yeast 20

Bread on a Big Scale 22

In Your Breadbasket 24

Physical Changes 26

Chemical Changes 28

Glossary 30

Find Out More 31

Index 32

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