Toasting Bread Chemical Change?


Toasting a bread is actually causes a chemical change and a physical change. The molecules of the bread are altered and unable to be reverted back to their previous state. The physical change is seen through the color difference and texture.
Q&A Related to "Toasting Bread Chemical Change?"
It is cooked (as in burnt a little) that's the chemical change because it is not a physically change due to the fact that you can not burn a toast physically.… It is a chemical change. Look at the explanation below the picture of the rusting nail. With toast a new substance has been formed
The browning of the bread when you toast it is a reaction between
When yeast is used to make bread, yeast is kneaded with the dough and it is maintained at 80 to 95 degree Fahrenheit. This temperature is optimum for the yeast to reproduce and grow
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