Bread, Biotechnology, and Chemistry 1. Explain how bread is a good example of biotechnology.

2. How do you think bread is an example of chemistry

!oday in class we will explore how bread can help us learn more about biotechnology and chemistry and how they are closely related. "ead the following information to answer the #uestions$ %&er the years, other cultures ha&e further changed bread to get the bread that you eat today. !o make bread, a li&ing organism, yeast, is added to make the bread rise. !he yeast eats the sugar in the bread material and breathes out carbon dioxide, a gas. !he gas in the bread mixture causes bread to rise. Biotechnology has been around for thousands of years. 's long ago as ())) BC, the Egyptians began using a li&ing organism to make their food better. *east is a li&ing organism used in bread to make it rise. +t consists of single,celled fungi that reproduce mainly by budding -a small bump forms on the surface of the yeast cell and grows until it forms a wall and separates from the original cell.. /i&en the right conditions -yeast needs sugar, water, air and warmth., e&en yeast that is sold as a powder will grow and multiply0 Biotechnology 1earning Center. -n.d.. "etrie&ed from http$22www.childrensmuseum.org2themuseum2biotech2worldofyeast.htm. 1. 3hat li&ing organism is added to bread to make it rise

2. 3hat causes the bread to rise 4. 3ho was one of the first people groups to begin using li&ing organisms to make their food better (. 3hat three items does yeast need to ha&e in order to grow

Bread baking transforms an ordinary kitchen into a laboratory of earthy sights, smells, and tastes. ' recipe, after all, reads like a scientific experiment. !he baker combines flour, yeast, li#uid, and salt in a bowl, shapes it all into a dough, lets the dough rise, and bakes it in a hot o&en. 5lour, which gi&es bread its structure, is made by milling cereal grains such as wheat, barley, or rye. +n this process, the grain seeds are crushed, releasing starch and proteins. 6tarch molecules are long, gangly polymers of simple sugars linked head to tail by chemical bonds. 7roteins are more complex,,a single protein may contain hundreds of amino acids strung together like beads on a necklace. 3hat gi&es bread its light, fluffy texture !he answer is gliadin and glutenin, two proteins found in flour. 3hen flour is added to water and kneaded, these proteins swell up like sponges and form a tough elastic substance called gluten. /luten can stretch and trap the bubbles of gas that make dough rise. !hat gas comes from the lea&ening action of tiny one,celled fungi called yeast. 3hen you combine yeast with flour and

water, you8ll end up with a sticky white dough. +nside the dough, fermentation is occurring and molecules are on the mo&e. En9ymes from the yeast cells attack starch, breaking it down into glucose. %ther en9ymes transform glucose molecules into carbon dioxide and ethanol. !he carbon dioxide -C%2. gas then bubbles up through the mixture, causing the dough to rise. 'fter dough rises a couple of hours in a warm place, it8s ready to go into the o&en. !here, heat causes pockets of gas in the dough to expand. E&entually the crust becomes toasty brown,,and soon you8re en:oying a slice of warm, home,baked bread. Bread chemistry. -2)12.. "etrie&ed from id;12<=>acti&ity. 1. http$22www.tpt.org2newtons2!eacher/uide.php

3hat gi&es bread its light, fluffy texture

2. 3hat do starch molecules look like 4. 3hat does heat do to the pockets of gas in the dough 5rom the mo&ie clip -Chemistry of Bread , https$22www.nbclearn.com2portal2site2learn2chemistry, now2cheeseburger,chemistry,the,bun.$ 1. 3hat does the woman in the &ideo compare gluten to 2. /luten is based on the 1atin word for what 4. 3hat does yeast eat (. 3hat does yeast produce after it ?eats@, what did the &ideo compare this to =. 3hat happens to the yeast when the dough is baked