Question

Flour, water, salt, and yeast are mixed, given time to react, and then baked. The product is a brown loaf of bread with many tiny holes from air bubbles. Compare the properties of the products and the reactants.

Answer 1

There is a difference in color between the reactants and the product. Also, a gas and a solid bread loaf were produced, compared to the liquid or powder forms of the reactants.

Answer 2

The difference between reactants and product is in terms of Consistency, Porosity , Colour , Texture

Step-by-step explanation:

There are following changes in the properties of the products and the reactants.

a) Consistency - The mixture of reactant was in the form of semi solid while the product i.e the baked cake is in the form of solid.

b) Porosity - The baked bread is comparatively more porous in structure as compared to the reactants.

c) Colour - Mixture of reactant are of light color while product is dark brown in color

d) Texture - the texture of mixture of reactant is smooth while that of baked bread is partially rough.