Amylase
Lack of attention (maintenance) causes break downs.
When you toast a slice of bread, the electrical energy from the toaster is converted into thermal energy, which heats up the bread. This thermal energy then causes the chemical bonds in the bread to break down, resulting in a chemical reaction that changes the bread's color and texture, giving it a toasted appearance and flavor.
CFCs
They break down the food into simpler substances
Sourdough bread is sour because of the presence of lactic acid bacteria in the dough. These bacteria ferment the sugars in the flour, producing lactic acid, which gives the bread its tangy flavor. This fermentation process also helps to break down gluten in the dough, making the bread easier to digest.
Ask a gunsmith for help.
Saliva breaking down bread involves a chemical reaction where enzymes in saliva break down complex molecules in bread into simpler ones for digestion. This is a chemical change rather than a change of state.
Saliva breaking down a piece of bread is a chemical change because enzymes in the saliva break down the starches in the bread into simpler sugars through a chemical reaction. This results in a change in the composition and structure of the bread at a molecular level.
Bread mold, like other molds, obtain their food through absorption. They secrete enzymes that break down the bread's organic material into simpler compounds, which can then be absorbed by the mold to use as nutrients for growth.
The effect on bread when mixed with saliva is a sweet taste which is because the saliva mixes in with the starch in the bread to make a horrible taste in your mouth if left for too long x
Break down in aveolia walls
hamstring