Deep Dish Dialogues explores the science of making bread

Baking bread can sometimes feel a lot like magic but in reality, it all comes down to science! In this episode we are joined by Dr. Iris Joye, a University of Guelph cereal scientist and Matthew James Duffy, a Chef and Professor of Baking and Pastry Arts Management at Centennial College. Together they will explain the composition of a grain, how different types of flours impact the structure of bread and how gluten is developed.
Deep Dish Dialogues is a monthly event series that showcases chefs and food experts diving into impactful subjects. This series is brought to you by the University of Guelph's Arrell Food Institute and the School of Hospitality, Food and Tourism Management at the Gordon S. Lang School of Business and Economics. This Deep Dish Dialogue event is in special partnership with the Ontario Agricultural College in celebration of their 150th Anniversary. Food science is one of the many areas of expertise within the Ontario Agricultural College and we were excited to featuring it in this Deep Dish Dialogues episode.