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?
