Direction: Arrange the step by step sequential transformation of bread doughEvaporation of some of the waterCrust Formation & BrowningCreation of the doughFormation and expansion of gasesCoagulation of proteinMelting of the fatsGelatinization of starchesTrapping of gasses in air cell
Answer (1)
Answer:Here's the sequential transformation of bread dough, in order: Creation of the dough: This is the initial step where flour, water, yeast, and other ingredients are combined to form the dough.Melting of the fats: As the dough warms, the fats within (like butter or oil) melt, contributing to the dough's texture and flavor.Gelatinization of starches: The heat from baking causes the starch granules in the flour to absorb water and swell, creating a firmer structure.Formation and expansion of gases: Yeast in the dough ferments, producing carbon dioxide gas, which gets trapped within the dough.Trapping of gases in air cells: As the dough rises, the gluten strands in the flour stretch and form a network that traps the carbon dioxide gas, creating air pockets (air cells) within the dough.Coagulation of protein: The heat of baking causes the proteins in the dough to solidify, contributing to the structure and firmness of the bread.Evaporation of some of the water: As the bread bakes, some of the water in the dough evaporates, leaving the bread drier and more firm.Crust Formation & Browning: The surface of the bread dries out and browns as the sugars caramelize, creating a crispy crust. This process creates the characteristic texture, flavor, and appearance of bread!
