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Sodium, Carbon Monoxide, Nitric acid, Hydrochloric acid, Fukurmum, Magnesium, Iron, Copper, Cheesium and also sunnybankium
Jadon Zulauf
Wiki User
∙ 13y agoConsidering that yeast is a type of living organism there are most likely countless thousands of chemicals in yeast including water, DNA, RNA, nucleotides, a wide variety of proteins, amino acids, carbohydrates and lipids, as well as a number of salts.
Wiki User
∙ 7y agoToo many to list, but from both the grain and yeast there are a variety of proteins, carbohydrates, fatty acids, and nucleic acids (these partially denature during baking producing other compounds); there are probably some fats added for the baking process; water; other things will be present depending on the type of bread and specific recipe followed.
The bubbles that caused the bread to rise are initially filled with a mixture of carbon dioxide, alcohol vapor, and water vapor. This will gradually be replaced by diffusion with outside air during storage of the bread.
Wiki User
∙ 11y agoFlour is made from grinding grains, not by mixing chemicals.
Wiki User
∙ 15y agoYeast, flour, water, and so on
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Is bread of molecules?
Yes it is made of molecules.
Is sucrose molecules in bread?
oui (yes in french)
Why does bread go brown?
Well i think it is because the toast is already dark and so yeah!
What is the function of vegatable oil in bread?
It is a shortening ingredient and stabilizer. Shortening refers to process where gluten formation in bread is prevented. This will make a softer bread. Vegetable oil also stabilizes the bread and increases the shelf life. It does this by preventing starch molecules from crystallizing, or retrograding. This helps to prevent staling.
Why does bread harden when stale?
because it's structure gets harder and harder as the molecules inside of it start to harden or adapt to its environment
Is bread made up of one or more molecules?
It depends. For producers, they make their own food out of sunlight and environmental compounds. So in this case no the "food" does not have cells. For consumers (which eat producers), then yes their food stats off in or as cells.
Why do small grains dissolve faster in water?
It mostly has to do with the interaction of the water molecules with the solute molecules. Smaller solute particles have an increased surface area with which to interact with the water molecules-hence they dissolve faster...
Is burning toast in the toaster physical or chemical?
Yes, it is. The process by which heat changes the molecules of the bread from white and soft to brown and crispy is a chemical change. A chemical change does NOT mean you have to add chemicals. It just means the chemicals (molecules) in the substance changed their chemistry. So slicing bread is a physical change, but toasting it is a chemical change.
Which organic molecules are in buns?
yes it is because when you leave it out uncovered it will rot.
Can you eat frost bitten bread?
Yes. Frost bite is the term when the ice cream becomes so cold, molecules freeze and explode, it can also be due to the ice cream being old as the molecules break down. Anyway, although you can eat it, when this happens, the extra ice and break down, make the ice cream taste different and have a different consistancy in the mouth. So, it won't taste that great, but it won't hurt you.
Does bread need air to rise?
No, air by itself does not make bread rise. In yeast dough, the micro organisms (yeast) consume sugars in the dough and produce gas. The gas bubbles are trapped in molecules of protein in the dough called gluten. These gas bubbles expand and cause the dough to rise. When the dough is baked, the heat makes the gas bubbles expand further producing soft delicious bread.
Is a rotting bread a chemical change?
Yes, food rots under action of some enzymes which chemically breakdown food molecules.
