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At IFST, we are passionate about food science and technology. We want to pass on our enthusiasm and expertise by helping science teachers to deliver engaging and relevant lessons which focus on the science of food. We are always looking to improve and refine our Love Food Love Science resources to make sure we provide teachers with resources which have genuine practical application in the classroom. We would love to hear from you about how we could improve and develop Love Food Love Science.
Your search for "bread" returned the following results:
Carbohydrates: dextrinization
Dextrinization is the process involved when starchy foods go brown by dry heat (without water).
KS3 Chemistry
Learn all things about chemical elements and compounds composed of atoms, molecules and ions
KS3 Design and Technology
Learn how to be creative in planning, designing and be a problem solver in science.
KS3 Working Scientifically
Learning how to work with different types of inquiry and how to develop this within and outside of the classroom.
Protein: gluten formation
Wheat and other related grains (including barley and rye) contain a mixture of two proteins glutenin and gliadin. When flour made from grinding these grains is mixed with water the two proteins combine to form gluten. Without water, gluten is not formed.
Raising agents: biological (fermentation)
How can fungus blow up a balloon?
Raising agents: physical
Can you imagine what a cake would taste and look like if it had no air in it?