Question

Which statement correctly describes the change that happens as the bread bakes?

a) The dough rises due to yeast fermentation.
b) The dough becomes denser and heavier.
c) The dough loses moisture, resulting in a crust formation.
d) The dough gains sweetness and flavor during the baking process.

Answer 1

The chemical changes during bread baking include the fermentation of sugars into carbon dioxide, causing the dough to rise and forming its porous texture. Heat-induced reactions also contribute to the bread's crust and flavor.

Step-by-step explanation:

When bread bakes, the dough undergoes a significant transformation due to a chemical change. The most notable changes happen because the yeast in the dough ferments sugars into carbon dioxide gas and alcohol in a process called alcoholic fermentation. This carbon dioxide gets trapped in the dough, forming bubbles that cause it to rise and create the light, airy texture we associate with freshly-baked bread. This change contributes to the dough's fluffiness, but not necessarily its sweetness.

Additionally, the application of high heat during baking causes other chemical reactions like the Maillard reaction, which creates the golden-brown crust and enhances the flavor, giving bread its distinctive taste. These changes are largely chemical rather than simply gaining sweetness.