Youtube Exercise » English Grammar Homework

How Does Bread Rise?

BrainStuff – HowStuffWorks

213K views 12 years ago

Warm-up Questions

What do you already know about how bread rises?
What ingredients do you think are most important for making bread rise?
What is your favorite kind of bread, and why?

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How Does Bread Rise?

Bread isn’t magic: yeast and gas (00:00 – 00:43)

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1. What does the speaker say is one of the key players in bread rising?

Wizards
Butter
Yeast
Salt

2. What does yeast produce as waste after eating sugar?

Oxygen and water
Heat and light
Carbon dioxide and alcohol
Flour and salt

3. Why do bakers have to trap the carbon dioxide?

To make the bread taste sweeter
To create an airy texture
To stop the dough from drying out
To change the color of the crust

How Does Bread Rise?

Gluten structure and the loaf rising (00:43 – 01:33)

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1. What does the speaker call gluten (technically)?

A cooking temperature
A type of yeast
A viscoelastic matrix
A sweetener

2. According to the speaker, what helps create chemical bridges and protein chains in the dough?

Adding more sugar
Freezing the dough
Removing yeast
Adding water

3. How does the dough hold the carbon dioxide bubbles?

In little gluten balloons
In hard kernels of wheat
In lactic acid
In the oven walls

How Does Bread Rise?

Bread varieties, sourdough, and closing (01:33 – 02:09)

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1. What kind of bread does the speaker say is their favorite?

Pita
Sourdough
Rye
Baguette

2. Sourdough is described as a symbiosis between yeast and what?

A virus
Gluten
Wheat kernels
A bacteria

3. Where does the speaker say viewers can write what they think?

In a convenient comment field
In an email that appears on screen
In a paper letter
In a cookbook

How Does Bread Rise?

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1. Which statement best explains why bread dough expands (rises)?

Water evaporates and becomes sugar bubbles.
Yeast makes carbon dioxide gas, and gluten traps it in the dough.
Salt turns into gas in the oven and fills the bread.
Bakers add air with a fan, and the crust becomes soft.

2. In the video, what is the main role of gluten in bread-making?

It adds sweetness to the bread.
It traps gas bubbles so the dough can rise.
It replaces yeast in the recipe.
It makes the bread cook faster.

3. What happens to the proteins as the bread bakes, according to the speaker?

They heat up and then set (firm up).
They become liquid again.
They disappear completely.
They turn into carbon dioxide.

Discussion Questions

Discuss the ideas from this video

How Does Bread Rise?

Do you think it’s helpful to understand the science behind everyday foods like bread? Why or why not?
Some breads are made without gluten. What might change about the texture or process when gluten is not used?
What kind of bread is most common where you live, and what makes it different from other breads?
If you wanted bread to be extra airy, what parts of the process (yeast, gluten, baking) would you focus on improving?