bread science

Bread science explores how ingredients and processes create bread's texture, flavor, and structure. Key components include flour’s gluten proteins, which form a stretchy network that traps gas from yeast fermentation, causing dough to rise. Yeast ferments sugars, producing carbon dioxide and alcohol, shaping the bread’s crumb and flavor. Water activates gluten and enzymes that break down starches, while salt influences fermentation and strengthens gluten. Baking transforms the dough: heat causes starches to gelatinize and proteins to set, giving bread its firm crust and soft interior. Understanding these interactions helps bakers craft consistent, high-quality bread.