Chemistry of Cooking

CONTENTS OF CURRICULUM UNIT 17.04.02

  1. Unit Guide
  1. Introduction
  2. Rationale
  3. The Evolution of Bread
  4. The Structure of Flour
  5. What is Yeast?
  6. Chemical Leaveners
  7. Maillard Reactions
  8. Breads
  9. Teaching Strategies
  10. Classroom Activities
  11. Endnotes
  12. Readings
  13. Appendix – Implementing District Standards

The Chemistry of Baking Bread

Carol P. Boynton

Published September 2017

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Introduction

As a second-grade teacher in a self-contained classroom at Edgewood Magnet School in New Haven, I find the neighborhood/ magnet setting a rewarding environment, with students coming to school each day from a variety of home circumstances and with differences in academic levels. Because of these variables, the children have differing levels of background knowledge and life experiences. The classroom is a mixture of varied ethnicities, economic strata and social and emotional strengths and weaknesses. Edgewood provides an arts-integrated curriculum, an educational approach that supports multiple intelligence theory and uses arts education as a means to assist students to improve their academic performance and enrich their lives. Arts-integration curricula use art forms--music, visual art, theater, and dance to teach other core subjects, including math, science, reading, and language arts. This planned unit aligns with the philosophy of the school. The use of scientific inquiry allows all students at all levels to learn in an inherently differentiated environment, learning new concepts and experiencing laboratory and demonstrations as they move through this curriculum unit on chemistry of baking bread.  My students will conduct experiments to have practical experience with making bread from “scratch” and enjoying the results!

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