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Fermentation Experiment

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Fermentation Experiment Aim: To see if bread rises when using different amounts of sugar. Task: I am the head Baker in a small independent bakery in Oldham. I am in danger of being forced out of business because I am in competition with warburtons Bakery. Warburtons is able to undercut my prices because it is a large company and can manufacture bread in bigger quantities, so keeping the costs of production low. The owner of my bakery has asked me to investigate some ways in which I could cut the costs of producing our bread without losing the quality of our baking, which our business prides itself on. I have decided to investigate whether I can cut costs by reducing the amount of sugar needed in the fermentation of yeast. Background research: Microorganisms can be used to make a variety of useful products and are used extensively in the food industry to make products such as yogurt, beer and bread. Microorganisms produce these items when they respire anaerobic ally (i.e. without oxygen). Fermentation is the type of anaerobic respiration used by yeast. Fermentation is the process in which microorganisms obtain energy. At the same time as producing energy, microorganisms produce carbon dioxide and alcohol as waste products:- Yeast + glucose energy + alcohol + carbon dioxide Fermentation with yeast can be used to produce alcohol to make beer, wines and spirits. ...read more.


What does the liquid paraffin do? Liquid paraffin is oil so it keeps oxygen out. Conclusion After doing the experiment, I think that you do need sugar for yeast to work, sugar is what the yeast feeds on so you need enough sugar to make the yeast raise the bread. In my background research, it says that in order for the yeast to work, you need carbon dioxide to be produced, by doing the experiment; I found that when I used the sugar solution with the yeast it gave off carbon dioxide this proves that you need sugar in your recipe for the yeast to work. Evaluation Looking at the table of class results I noticed that some people's bread rose without any sugar added in their recipe, There were some errors during the experiment one of the errors was that some of the pupils added more flour than the amount that they really needed, the more flour you have the harder it is for your bread to rise, by amending this error they can repeat the experiment and be more careful in measuring their flour. Another error that we had was that we didn't measure the temperature where we put our yeast mixture to rise, so if we were to do this experiment again then we should measure the temperature with a thermometer before letting our yeast mixture warm for 2 hours. ...read more.


128cm 50cm Tundee 0.5g 90cm 170cm 80cm Fathiya 0g 73cm 110cm 37cm Jodie 5g 74cm 90cm 16cm Stacy 0g 45cm 76cm 31cm Umair 10g 50cm 140cm 90cm Results: Experiment 3 Making bread I will need: 50g flour Sugar-the amount I have decided to try following my previous investigation 1 teaspoon of yeast Warm water-no hotter than 40-45 1. Put the yeast into a test tube and add about 10cm of warm water. Shake gently to mix. 2. Add sugar and shake gently again. 3. Add the yeast and sugar solution to the flour and add enough warm water to make dough. Do not add too much water! 4. Place on a baking sheet and leave for about two hours for the dough to rise. 5. Bake in an oven at 200C for 10 to 15 minutes. Evaluation I used 1g of sugar in my recipe, and my bread rose nicely, I don't think there were any problems when baking this bread, as I put the right amount of water in my recipe making sure it wasn't sticky to make into shape, If I were to do this experiment again then maybe I will try and measure the flour more accurately and use a thermometer to find out the water temperature. ?? ?? ?? ?? Mehreen Khan Chris Ellis/science ...read more.

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