Chemistry of Breadmaking: An Introduction to the Science of Baking

Produced by Skylar Goldman; created 5/4/14 This video is intended to help people interested in chemistry learn something about baking, and those interested in baking learn a little bit about the science behind baking. The target audience is students in either chemistry or baking courses at the middle or high school level, as well as adult hobbyists in either area. This video was produced for the course CMS.333, Producing Educational Videos, at MIT in Spring 2014. As both a chemical engineering student and amateur baker, I was excited to produce a video at this intersection. If you are interested in learning more on this topic, check out these links: http://www.rsc.org/images/BreadChemis... http://nzic.org.nz/ChemProcesses/food... http://www.exploratorium.edu/cooking/... The recipe used to make the bread shown in the video can be found at: http://cfh.scripts.mit.edu/documents/... Special thanks to Dave Custer, Graham Ramsay, and Patti Christie for their assistance with this video.