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A recipe, after all, reads like a scientific experiment. The baker combines flour, yeast, liquid, and salt in a bowl, shapes it all into a dough, lets the dough rise, and bakes it in a hot oven. Flour, which gives bread its structure, is made by milling cereal grains such as wheat, barley, or rye. In this process, the grain seeds are crushed, releasing starch and proteins. Starch molecules are long, gangly polymers of simple sugars linked head to tail by chemical bonds .