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Investigation to observe the effect of temperature on the expansion of dough

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Investigation to observe the effect of temperature on the expansion of dough There are many factors that may have an effect on the expansion of dough but I will research temperature and material, the experiment is as follows. 25g of flour will be weighed into a beaker, and sugar will then be added. 30cm3 of yeast suspension will be measured in the 50cm3 measuring cylinder, and then added to the flour and sugar. It will then be stirred until a smooth paste. The paste will then be poured into the 250cm3 measuring cylinder without touching the sides. This is a precaution, because otherwise there will not be the correct amount of paste. The volume of the paste in the measuring cylinder will be recorded and the cylinder will be placed in one of the waterbaths, the temperature noted. The clock will be started and the volume recorded every 2mins for about 30mins. I think this experiment will work because dough is known to rise when heated I think that the higher the temperature, the bigger the expansion and if left over a period of time, at the same temperature, it will increase further, until a certain point. ...read more.


However, if heated in a glass-measuring cylinder, it would have perhaps risen further than it did. This can be seen by comparing the dough at 32�C in the plastic measuring cylinder (A) and the dough at 22�C in the glass-measuring cylinder (B). Although A is 10�C above B for the first fourteen minutes, they are constantly crossing temperatures. A's line of best fit, starts lower than B, its intercept being 23 and B's being 32. From the graph, the differences between the lines can be seen easily, at 37�C, it had risen the most and at 22�C, it had risen the least, the difference between the two being 46 cm3. At 22�C, it raised 28cm3, at 32�C it raised 44cm3, and at 37�C it raised 74cm3, and the graph showed this. From the line of best fit, the lines can be compared by their intercepts and gradients easily. However, the line which each set of results form is more important. Each of them show a steady rise, but the steadiest is the dough at 37�C, this suggest that perhaps this is an ideal temperature ...read more.


This was done by measuring the dough carefully and fairly, using the same ingredients as a precaution, making the investigation fair; and then heating it at a steady temperature. By recording it throughout, I was able to produce a graph, to show my results in a clear and precise way. I think that I have given enough evidence to draw a conclusion. However, I think that this investigation could be advanced, by heating dough at a lower temperature, such as 15�C, in two different materials, and then the same again at a higher temperature, such as 50�C, also at a middle temperature, such as 18�C. By comparing two extremes and an intermediate, we can see if yeast will rise any more rapidly and steadily at the different temperatures and more importantly, if the materials in which they are heated make a difference. This would help support my earlier conclusion, that dough will expand more rapidly when at a higher temperature, perhaps ranging between 30�and 40�, and in a container that is not heat resistant. Investigation to observe the effect of temperature on the expansion of dough - Dominique Briggs 10y - Biology - Mrs Tottey ...read more.

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