Yeast, the same kind used in bread?

So from a previous post I mentioned microorganisms like yeast used to break down sugars to create ethanol, the alcohol found in beverages like beer. Now you might be thinking to yourself, yeast, the stuff used in bread?

Yes that is right, yeast which is used to leaven certain types of bread can also be used to make beer and wine. Bread has a long history (look up some good stuff on wikipedia) which relates to the making and production of beer. I have even heard beer called “liquid bread.” To some degree this makes sense as many of the same ingredients are involved. Foam was sometimes skimmed off the top of beer for use in making bread or small rolls of kneaded uncooked bread were used in beer and wine production (or to make more bread).


Interested in learning how to make your own bread at home? Go here and check it out! Bread can be lots of fun to make and there are some great types.

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Spiciness can be measured, food chemistry

In a previous post I mentioned how cooking is chemistry and there are specialized fields of food chemistry. Something neat to learn is that scales for analyzing the spiciness of food and how intensely it will interact with your tongue have actually been developed. A food chemist by the name of Wilbur Scoville developed a scale for measuring how different pungent chemicals, called “capsinoids,” (based on the chemical capsaicin) will interact based on their dry weight concentration.

Different people have different sensitivities to the spice so the scale is somewhat subjective. You have probably seen these scales before (it is May 25, 2015, go into a Wendy’s and you will see a Scoville scale right now as they are advertising Ghost Pepper fries).


Wikipedia has a great article on this,

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Cooking is chemistry!

If anyone would like a question answers they are welcome to comment and ask me as I get readers (I am new now so I don’t expect many people but I am just starting and starting to promote my site so this will take time. (I saw people asking the question “Why are manhole covers round,” a common interview question and I can tell you why in a moment). I am a chemist professionally and it is interesting because many in my family love to cook. What is really interesting is that, cooking IS chemistry. Cooking is commonly defined as the usage of mixing and preparation techniques of items intended for consumption, often involving heat. Chemistry has to do with the examination and change of matter substances at the molecular level. The thing is, heat and preparation of items involved for consumption causes molecules of the items to change. You could examine food at the molecular level biochemically speaking and see that the food is made up of biological molecules, things like proteins and carbohydrates. Those things change when mixed and heated. Do milk eggs and flour when mixed together in the right proportions look anything like they did originally after being mixed and baked into a cake? There are even specialists in food chemistry.

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