the past decade, cooking has been hailed as an art form, with a focus
on taste and presentation. However, to produce palatable food there
is arguably a scientific aspect to cooking as well. Is a kitchen not
just a lab where, instead of clinical white coats, the scientists
wear aprons? And do recipes not draw many parallels to protocols?
This got me thinking, as a biochemist, about the science involved in
turning popular ingredients, flour, yeast and eggs, into the ultimate
breakfast treat: dippy eggs and soldiers.
is the key component in bread; its composition is dependent on the
type of grain and the milling processes. Bread is one of the world’s
oldest recorded baked foods, dating back from the Stone Age. To make
leaven bread, yeast must be included to make the dough rise. Without
yeast, bread would resemble hard, flat little cakes.
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