Is baking a loaf of bread physical or chemical change?
Baking a loaf of bread involves both physical and chemical changes. Here's why:
Physical Changes:
* Shape and Texture: The dough changes shape and becomes a solid loaf with a crusty exterior and soft interior.
* Water Evaporation: The water in the dough evaporates during baking, leading to a decrease in moisture content.
* Changes in Temperature: The bread heats up and cools down during the baking process.
Chemical Changes:
* Maillard Reaction: The browning of the crust is a chemical reaction between sugars and amino acids, known as the Maillard reaction.
* Gluten Development: The proteins in flour, called gluten, form a network during kneading and baking, giving the bread structure.
* Starch Gelatinization: Starch granules absorb water and swell during baking, contributing to the bread's texture.
* Yeast Fermentation: Yeast consumes sugar in the dough and releases carbon dioxide, which creates air pockets and makes the bread rise.
In summary, baking a loaf of bread involves both physical changes (shape, texture, temperature) and chemical changes (browning, gluten development, starch gelatinization, and yeast fermentation) resulting in a completely new product.
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