Bread

Gr 5 Up—Hosted by award-winning chemist, Dr. Joe Schwarcz, this is the first title in a 13-part series that unveils science as it relates to the foods we consume. The excitement of the combination of flour, water, and yeast is explored to reveal the intriguing mysteries of bread. Viewers learn about the culinary evolution of bread from ancient Egyptian times when yeast was added to flat bread, changing its texture and taste, to the extensive development of bread today. Interviews with food scientists reveal the science behind the chemical composition, production, analysis, and preparation of bread from bakery to market to consumer. Gluten's role in baking as well as added preservatives, enzymes, and conditioners used to prolong bread's shelf-life are emphasized. The farming and harvesting of grain and its role in producing flour is explained. Finally, there's an interesting short history of the bagel featuring the "famous" Montreal Fairmount Bagel Store. While the major emphasis is on science, there is also a focus on aspects of bread as related to our diet. Animation, time-lapse photography, and live-action footage enhance the presentation. An appropriate resource for upper elementary, middle, and high school libraries supporting curriculum areas such as science, health, food services, and economics.—Linda M. Teel, East Carolina University, Greenville, NC