AILSA Macpherson, Hannah Carson, Samuel Smith'

1
Chemistry in Bread?

• By
• AILSA Macpherson, Hannah Carson, Samuel Smith.

2
Introduction

• This class was very interesting and fun to do. It
  made us think a lot about knowing what Chemistry
  was in Bread. Making the dough was very creative.
  It was very scientific to figure out the exact
  amount of water and flour.

3
What we Did

• We discussed what ingredients were in a loaf of
  bread and how they were made, from collecting the
  wheat to grinding it into flour. We also talked
  about treated wheat and natural wheat. John Reade
  showed us some Weevils, which are insects that
  feast on the wheat. After that, we got on to the
  fun things. Making bread!
• We mixed flour and water into a dough, then we
  kneaded it. We couldnt cook the dough because we
  made it in a lab, which had chemicals in the
  room. It was great fun!

4
What we Learnt

• We learnt that there were different types of
  flour, from healthy flour, to flour that had been
  treated with pesticides and chemicals, before
  they had been planted. Also, when we reached the
  hands on part, we learnt that some of the plants
  had different flour to the others, meaning that
  when water was mixed with either flour a) or
  flour b), flour a) had the most stretch in the
  dough, which would make a good, crisp loaf, but
  flour b) would make an un-risen, hard loaf.

5
Group thoughts of the Easter School

• We thought that the Easter School was a fun and
  enjoyable experience, meeting new people and
  taking part in lessons that we have never done
  before!
• We would DEFINITELY recommend the Easter School
  at Harper Adams, to any children who are selected
  in the following years.
• THANK YOU HARPER ADAMS!!