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 How Does Baking Work?

How Does Baking Work?
Reading Level
     edHelper's suggested reading level:   grades 6 to 8
     Flesch-Kincaid grade level:   5.79

Vocabulary
     challenging words:    strands, fungus, fully, better, whether, goods, likely, escape, carbon, content, such, active, instantly, dioxide, release, allow

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How Does Baking Work?
By Sharon Fabian 		  
1     Whether you are baking a loaf of bread, a three-layer cake, a pan of brownies, or some strawberry Danish, you will most likely use wheat flour for your main ingredient. If you are using a prepackaged mix, the flour is in there. If you are baking from scratch, you will carefully measure out the flour using measuring cups.
 
2     Certain types of wheat, known as hard wheat, are used for bread and pastries that use yeast to make them rise. Soft wheat is used for baking items such as cakes and brownies that use baking powder.
 
3     Wheat has three main components - starch, protein, and moisture. About seventy percent of a kernel of wheat is starch. The proteins in wheat include glutenin and gliadin. The moisture content of wheat is about ten to fifteen percent.
 
4     To bake bread, you will first add warm water to a small amount of yeast. Yeast is a single-cell fungus that eats sugars and releases carbon dioxide. Next, you will add the wheat flour and begin to knead the bread dough. This process forms strands of gluten from the proteins in the flour. It also adds in bubbles of carbon dioxide which will allow the bread to rise. The gluten holds it all together.

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