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- Bread: The Chemistry of Breadmaking
Book 56: Bread: The Chemistry of Breadmaking
Levels: 2-4
Contextual strands:
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.
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:
-
Book 24: Preserving Food
(L3–4, Material World)
which explores methods of preserving food -
Book 16: Sand, Salt, and Jelly Crystals
(L1–2, Material World)
which investigates the changes materials undergo with mixing and melting -
Book 57: Eggs
(L1–2, Material World)
which investigates the properties of eggs and how these change with food preparation processes
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
Search the science section of the Assessment Resource Banks (ARB) website to find resources that assess the 'big idea' learning outcomes referred to in the concept overview for this title.