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Book 56: Bread: The Chemistry of Breadmaking

Levels: 2-4
Contextual strands: Material world icon. Material world

Synopsis

The context of staple food is familiar to almost everyone. Bread has been chosen as the topic for this book, but the concepts and ideas introduced here can be applied to other food preparation processes, for example, cakes, pikelets, and soft drinks. For advanced level students, the activities in this topic lend themselves to fair testing procedures; at the lower levels, children can carry out observations.

When introducing the activities in this book, we recommend that teachers keep an awareness of the relevant "big idea" on the concept overview – especially that there is a direct relationship between properties of individual materials and the products that can be made from them. Although this concept looks simple, it states a fundamental, key understanding of chemistry.

Concept overview

Use the concept overview, which is also on the inside front cover of the book, as a reference for the concepts that relate to Bread: The Chemistry of Breadmaking.

PDF icon. Read the concept overview (PDF 60 KB)

Links with other titles in the series

This book is aimed at levels 2 to 4. It has conceptual links to the following books:

Relevant information and activities can also be found in 'Science Focus: Heat' on pages 55–64 of Making Better Sense of the Physical World, Ministry of Education, 1999.

Assessment resources

Visit the 'Building Science Concept' page on the Assessment Resource Banks (ARB) website to find ARB resources that assess the 'big idea' learning outcomes referred to in the concept overview for this title.


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