A baker makes a loaf of bread Identify the area physics that this involves?

1. Heat Transfer: The baker places the dough in an oven, which provides heat. Heat is transferred from the oven to the dough through conduction, convection, and radiation. Conduction occurs as the dough comes into contact with the hot oven walls. Convection occurs as hot air rises and cooler air sinks, circulating around the dough. Radiation occurs as infrared waves are emitted from the oven and absorbed by the dough.

2. Thermal Expansion: As the dough heats up, it expands due to thermal expansion. This causes the dough to rise and eventually form a loaf of bread.

3. Chemical Reactions: The yeast in the dough converts the sugars in the flour into carbon dioxide gas. This gas causes the dough to rise. The baking process also involves a number of chemical reactions, such as the Maillard reaction, which gives bread its characteristic brown color and flavor.

4. Moisture Evaporation: As the bread bakes, moisture evaporates from the dough. This evaporation helps to create a crust on the bread.

5. Structural Mechanics: The bread dough is a viscoelastic material, which means that it has both elastic and viscous properties. The elastic properties of the dough allow it to hold its shape, while the viscous properties of the dough allow it to flow. These properties are important in determining the final texture of the bread.