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The chemistry of bread-making

Over 500 different compounds are known to contribute to the smell of bread. But which molecules are most significant, and what is the chemistry involved?

This article links to the following topics in the AQA, Edexcel, OCR, WJEC, CCEA, SQA and IB Diploma exam specifications:

■ carbonyl compounds

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Previous

Oxygen production

Next

Is hydrogen fuel about to take off ?

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