phi long the bob nguyen
Bread contains chemical energy, which is stored in the bonds of molecules within the bread. This energy is released when the bread is broken down during digestion, providing fuel for the body.
The thermal energy used to toast the bread changes to chemical energy
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.
the energy to wake up and get out of bed and put in the bread into the toaster and switch it on. then the energy to take the toast out before your house burns down. in other words, heat energy(specifically radiation if you are using a toaster) and electrical energy
Input energy: usually electric energy. Output energy: heat.
That is the correct spelling of "wholemeal bread" (whole-wheat bread in the US).
Bread wholemeal flour probably has yeast in it.
White bread isn't a very nourishing source of energy, wholemeal or wholegrain are better options.
because starch white bread is made with sugar and wholemeal bread is made with wheat.
um........ wholemeal sweet white honey wheat
How many calories in a slice of wholemeal bread?
Spain
Fibre
Yes, starch is a nutrient that provides energy to the body. It is a complex carbohydrate that is broken down into glucose for fuel. Foods rich in starch include potatoes, rice, and bread.
during a time
One does NOT need more water to make wholemeal bread than to make white bread.
well obviously yes. the flour is made up of the whole of the wheat including the part with all the fibre in it. if you take a look at wholemeal flour it has bits in it when you sieve it. that's the fibre.Yes, but wholemeal shouldn't be confused with wholewheat. Wholemeal flour contains around 85% of the grain and produces a bread that contains more fibre than white flour. Wholewheat includes all of the grain and provides more fibre than white and wholemeal. Wholewheat flour makes a denser loaf with less available gluten to aid rising of the dough, hence the more popular use of wholemeal.