Science

31st May 2002, 1:00am

Share

Science

https://www.tes.com/magazine/archive/science-73
Bread provides contexts for chemistry: Wheat, a complex organism, needs processing through a physical change (milling)and chemical change (baking ). Run chemical tests (at any key stage) for protein, energy, fat and carbohydrate. At key stage 5 work on calcium, vitamin C, iron, iodates (quantitative or qualitative). Run an investigation into gelatinization temperatures. Put wheat grain (plus stains) under the microscope.

At key stages 3 and 4, analyse the chemical demands and basic biology of plant growth, photosynthesis, soil fertility (the work of Fritz Haber)and pesticides. Tie to sustainability with a wider world view.

Practical work: make bread, leave to prove, knead, bake, test. What conditions provide the optimal bread with which kinds of flour? How does that relate to taste?

Want to keep reading for free?

Register with Tes and you can read two free articles every month plus you'll have access to our range of award-winning newsletters.

Keep reading for just £1 per month

You've reached your limit of free articles this month. Subscribe for £1 per month for three months and get:

  • Unlimited access to all Tes magazine content
  • Exclusive subscriber-only stories
  • Award-winning email newsletters
Recent
Most read
Most shared