Lesson 14 ·Class 9 · Economic Importance of Bacteria and Fungi · Match Lab
Fungi in Baking and Cheese
Where the holes and the flavour come from.
Match each observation to its explanation.
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Free play — tap an item on the left, then its partner on the right; each link tells you why. Switch to when you're ready to test yourself.
Baking and brewing use exactly the same reaction. Bread keeps the gas and loses the alcohol; wine keeps the alcohol and loses the gas.
What this lesson covers
Challenges to clear
- Explain every observation.
- Connect ''bread does not taste of alcohol'' to the reason why not.
The task
Match each observation to its explanation.
What this lesson covers
- Bread dough rises — Yeast ferments the sugar and the carbon dioxide is trapped in the dough (The gas makes the bubbles; the gluten holds them.)
- Baked bread is full of small holes — The trapped gas bubbles expand and set as the loaf bakes (The structure of the bubble is fixed once the protein cooks.)
- Bread does not taste of alcohol — The alcohol produced by fermentation evaporates in the oven (Fermentation makes both CO₂ and alcohol; only the gas leaves a mark.)
- Dough is left in a warm place — Yeast enzymes work fastest at around body temperature (Too cold and it will not rise; too hot and the yeast dies.)
- Roquefort cheese has blue veins — Penicillium roqueforti is introduced into the curd deliberately (The veins are the mould growing through the cheese.)
- Camembert is soft near its rind — Mould growing on the surface ripens the cheese from the outside inward (Its enzymes soften the curd as they work their way in.)
Hint
Baking and brewing use exactly the same reaction. Bread keeps the gas and loses the alcohol; wine keeps the alcohol and loses the gas.