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Created with Fabric.js 1.4.5 BREAKING BREAD Salt tightensthe gluten network asthe Na+ and Cl- ions binds thenetworks closer. The protein in eggs coagulateduring cooking, while its fats weaken the gluten network. The emulsifiers stabilize bubbles and starch. Starch helps to absorb water during baking. Butter tenderizes doughas it weakensthe gluten network.Example: crossaints Sources:On Food and Cooking by Harold McGee Flour contains a compound called gluten, which adds the elasticity to dough. Flour Ingredients of Bread Olivia Bispott and Howard LyESEM: Chemistry of Cooking Baking Powder (Baking Soda + Acid = Even Faster Reaction!) Salt Yeast produces carbon dioxide to make the bread bubbly. Yeast Leavening Agents(What Makes Bread Soft and Fluffy) Water Water brings the gluten together Some Breads Made With BakingSoda/Powder (Quickbreads):American BiscuitsBanana BreadCornbreadPancakes Eggs Chemical Leaveners Some breads are not leavened at all! This often leaves them flat.Examples include matzo, tortillas, and chapati. Butter Starch DID YOU KNOW? Bread is the one food eaten by people of every race, culture and religion. Legend has it that whoever eats the last piece of bread has to kiss the cook. Breaking bread is a universal sign of peace. Pumpernickle means devils fart in the Westphalia dialect of German, the province where the bread originated. You can refresh stale bread by heating it. Too much ruins the taste though! Chemical leaveners like bakingsoda (sodium bicarbonate) produce carbon dioxide quickly upon reacting with an acid. Pictures:
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