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Answer:
chemical change
Explanation:
Mixing together eggs, flour, sugar, water and other ingredients to make dough, then baking that dough in an oven, can seem like a simple yet magical process. The delicious end result that appears accentuates the extraordinary nature. It's not magic, however, but a series of complex chemical reactions that is behind this cooking process, which has been around for thousands of years.
Mixing together eggs, flour, sugar, water and other ingredients to make dough, then baking that dough in an oven, can seem like a simple yet magical process. The delicious end result that appears accentuates the extraordinary nature. It's not magic, however, but a series of complex chemical reactions that is behind this cooking process, which has been around for thousands of years.
protein bonding flour contains two importantproteins -- glutenin and gliadin. When water is added to flour to make dough, it allows these proteins to bond together and from a new protein called gluten. Kneading the dough intensifies these gluten bonds. After the dough is place into a heated oven, it begins to rise and grow the gluten network. This network eventually hardens during the baking process, giving the inside of a loaf of bread or similar baked good its signature structure.