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What evidence of a chemical reaction can be noticed when bread bakes?
Wiki User
∙ 13y ago
When bread is baked, there are three main chemical reactions that take place. First, an elastic films develop, making the bread stretchy. Next, gases in the bread begin to expand, causing it to rise. Lastly, alcohol created by the yeast evaporates.
Wiki User
∙ 9y ago
Wiki User
∙ 8y agoIt dies because some people don't know how to do anything. Ya I'm talking about you carl!
Wiki User
∙ 14y agoOne sign is that we can't put baking bread back into dough. Second is
The signs are change of colour, density, shape sometimes and the smell is a sign that it is changing and growing.
Wiki User
∙ 14y agoWhen you cook bread dough the yeast that you use whilst making the dough cause the bread to rise
Wiki User
∙ 13y agoWhen bread bakes, you can smell alcohol, which is a chemical byproduct of the yeast and flour.
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Is baking bread a endothermic and exothermic?
Sounds like a homework question. We know that in an exothermic reaction, heat is taken out of the system and given to the surroundings. Whereas in an endothermic reaction, heat is pulled from the surroundings into the system. I am assuming you are thinking of the cookies as the system. So in this case, energy--in the form of heat--is being taken out of the oven and being put into the cookies. The cookies, using the energy increase in temperature, which bakes the cookies, creating the tasty little morsels of joy that cookies are.
What chemical reactions happen when you cook pizza dough?
When you cook pizza dough, several chemical reactions occur. First, the yeast in the dough produces carbon dioxide through fermentation, which causes the dough to rise. Second, as the dough bakes, the proteins in the flour denature and coagulate, leading to the formation of a structure that gives the crust its texture. Lastly, the Maillard reaction takes place between the proteins and sugars in the dough, resulting in the browning and development of flavors.
When dough is baked into bread is it a physical change?
Everything that is made intentionally or with human interference is considered to be an artifical change. If something is altered due to natural process it is considered physical.
What does the gas from the yeast in bread do?
The gas released by yeast, CO2, creates bubbles, as the bubbles expand in the dough, the bread rises. As the bread bakes, the bubbles set and give the bread its light, airiness.
Anne has a 10 1 6 pound bag of flour each time she bakes a batch of rolls she uses 2 3 4 pounds of flourhow many pounds of flour remain after anne bakes 3 batches of rolls?
The amount left over is 10 1/6 - 3*(2 3/4) = 61/6 - 3*11/4 = 61/6 - 33/4 = 122/12 - 99/12 = 23/12 = 1 11/12
Is burnig a useful chemical reaction?
Burning is a VERY useful chemical reaction. Automobile engines depend of burning- as does the furnace that heats your home, and the oven that bakes your bread, or the power plant that burns oil, coal or natural gas to make electricity.
Is a cake a chemical?
Yes cake is a chemical change becaus it has a realse of gas as it bakes. That's why there is little holes.
Is cake bakes a physical or chemical?
Chemical change.
Is the word bakes a verb?
yes bakes is a verb.
When was Martin Bakes born?
Martin Bakes was born on 1937-02-08.
Is eating an ice cream cake a chemical change?
Yes cake is a chemical change becaus it has a realse of gas as it bakes. That's why there is little holes.
Is a chef bakes muffins in the oven a chemical change that occurs every day?
Yes, the change that a muffin goes through is a chemical reaction.It is also irreversible as you cannot change a baked muffin into the mixture it was made from.
Is bakes an adverb?
No, it is not an adverb. Bakes is a verb form (present tense, third-person singular).
What has the author Claire Bakes written?
Claire Bakes has written: 'Modelling health beyond the medical domain'
How old is Annie bakes?
50
What does baker do?
A baker bakes a cake.
What are the release dates for Martha Bakes - 2011 Brioche?
Martha Bakes - 2011 Brioche was released on: USA: 24 October 2011
