Next case study I wanna talk about was bread. I think the pure of bread is that, of course, this is about the oldest chemistry people have done at home. It’s really complex but also actually quite simple because there’re so few ingredients involved. Very basis. The process begins with hydration. So when you start on the left, you have these starch granules surrounded by protein strands. That’s basically a nerd until you add the water. And when you add water, you basically the wheat protein comes to life and you’re seeing they are changing shape. The protein molecules are sort of unwinding and Gluteninwere more tightening while theGliadinare begining to sort of link upand form this long lasted change which we call gluten, which is what give bread its structure and its chew. It’s all bakedgoods instead of flour their structure.