November 3, 2018 "The Chemistry of Bread" Prof. Niels Damrauer
Around the world, bread is everywhere. But why? Does it sustain us or is it just there to protect our fingers from the peanut butter and jelly? Why does it have holes in it? Can you make it bounce or blow it up like a balloon or light it ablaze? Come explore the chemical reactions that make bread rise and find out who is responsible and why they bother. Learn about the molecules that intertwine to create bread’s structure, how much energy they store, and find out what gluten actually is.