Tag: Bread chemistry

The average slice of white bread contains over 13 grams of carbohydrates, mostly in the form of starch. It is the work of specific enzymes, most notably amylase, that helps to convert starch of bread into sugar, both during digestion and in the baking process. This conversion is a fascinating chemical process essential for energy and flavor.

With more than 540 volatile compounds detected in its aroma fraction, bread is a complex chemical composition waiting to be explored. Understanding what molecules does bread contain reveals the fascinating science behind its unique flavor, texture, and structure.