Bread Making

• Flour, sugar, water and salt are mixed with yeast to make the dough.
• Amylase breaks down some starch to make maltose and glucose. This is used by yeast in respiration
• The dough is kept in a warm, moist environment (28°c). Yeast ferments sugar making carbon dioxide which creates bubbles, so bread rises
• Cooking (at 180°c) – kills yeast, evaporates alcohol and hardens outer surface.