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The Science of Bread

A complete B1 classroom lesson built around an engaging topic. Use it as a 45–60 minute lesson, or choose individual sections for a shorter class.

B150–60 minutesFood & sciencePrintable
Teacher lesson: Look at the picture and title. What do you already know about this topic? Write two ideas, then compare with a partner. Work through the nine panels in order, or choose the sections that suit your class. Teacher answers and the listening script are stored separately.
Teacher AnswersOpen related EnglishDrills reading
1 Lesson Goals
Bread dough and baking

By the end of this lesson, I will be able to:

  • understand the main ideas and key details in The Science of Bread.
  • learn and use important vocabulary from the lesson.
  • use the lesson language in speaking or writing.
Start here: What do you already know about this topic? Tell a partner one idea.
2 Reading
Before you read:

Look at the picture and title. What do you already know about this topic? Write two ideas, then compare with a partner.

Bread may look simple, but several scientific processes happen while it is made. Flour contains proteins that can form gluten when water is added and the dough is mixed. Gluten creates an elastic network that can trap gas. Yeast feeds on sugars and releases carbon dioxide during fermentation. The gas becomes trapped in the dough, causing it to rise. When the dough is baked, heat expands the gases and changes the structure of the proteins and starches. The crust browns because of chemical reactions caused by heat. The exact texture and flavour depend on ingredients, time, temperature and the way the dough is handled.
3 Vocabulary
Words: gluten · elastic · fermentation · carbon dioxide · crust

Write a short meaning or synonym for each word.

gluten –

elastic –

fermentation –

carbon dioxide –

crust –

4 Check Your Understanding

1. What can flour proteins form?

2. What does gluten trap?

3. What gas does yeast release?

4. What happens when the dough is baked?

5. What can affect bread texture and flavour?

5 Language Focus

Complete the passive forms.

1. Water (add) to flour.

2. The dough (mix) until gluten forms.

3. Gas (trap) inside the dough.

4. The bread (bake) at a high temperature.

6 Listen & Speak

Listen

Listen to your teacher. You will hear the text twice. Answer the questions.

1. Why do bakers allow dough to rest?

2. What can longer fermentation change?

3. When does yeast work faster?

4. When does it work more slowly?

Speak

Discuss with a partner or small group.

• Why do people enjoy making food from scratch?
• Which stage of bread-making seems most important?
• How is science useful in cooking?

The Science of Bread — Continued
7 Use Your English

Something New

Design a “perfect sandwich”. Pitch it to a partner in 30 seconds. Your partner asks one question, then you swap roles.

Write

Write 100–120 words explaining how dough becomes bread. Use sequencing words and at least three passive verbs.

8 Puzzle or Game
Vocabulary Detective

Choose four words from the Vocabulary panel. Write a short clue for each word without writing the word itself. Swap with a partner and see how many you can guess.

Bonus: Use one of the words in a new sentence.

9 Success Criteria ✓

Tick each statement when you can do it.

  • I can explain the main idea of the lesson.
  • I can use at least three new words correctly.
  • I can complete the language task.
  • I can share an idea in spoken or written English.

One thing I am proud of today:

10 Show What You Can Do
Final challenge: The Science of Bread

Plan: Note your strongest idea, 3 useful words or phrases, and one supporting detail from the lesson.

Respond: Write a short paragraph of 6–8 sentences, or prepare a 45-second spoken response, showing what you learned.

Reflect: Underline the part of your response that best shows your progress.