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What affect yeast has on bread making?

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Introduction

Ryan Pow Investigation: What affect yeast has On bread making Aim: My aim is to do a study on yeast and experiment what affect yeast has on the making of bread. Research: Yeast, any of a number of microscopic, one-celled fungi important for their ability to ferment carbohydrates in various substances. Yeasts in general are widespread in nature, occurring in the soil and on plants. Most cultivated yeasts belong to the genus Saccharomyces; those known as brewer's yeasts are strains of Saccharomyces cerevisiae. For a discussion of the physiology and reproductive behaviour of yeasts, see Fungi: Classification: Ascomycota. Yeasts have been used since prehistoric times in the making of bread and wine, but their cultivation and use in large quantities was put on a scientific basis by the work of the French microbiologist Louis Pasteur in the 19th century. Today they are used industrially in a wide range of fermentation processes; medicinally, as a source of B-complex vitamins and thiamine and as a stage in the production of various antibiotics and steroid hormones; and as animal feed and foodstuff for humans. ...read more.

Middle

* I will keep the same amount of yeast and sugar Fair Test: I will make this a fair test by... * Using the same amount of sugar * Using he same amount of yeast * Using the same amount of water * Using the same amount of flour * Leaving the test tubes in the oven for the same amount of time so that I can see if it just the temperature alone that affects the height of the bread Apparatus: * 1g yeast * 1g flour * 1g flour * 25ml water * Oven * Bowl * Scales * Spoon Safety: * Apron * Oven mitts * Blunt cutlery Diagram: Method: 1. First we set up all our apparatus and gathered all the ingredients required for the experiment. 2. Next we measured out the correct amounts of each ingredient - 1g of yeast, 1g of sugar, 25ml of water. 3. We then mixed them all together and formed a dough. ...read more.

Conclusion

Before After 1 70 2 5 1 1 15 2 100 2 4 1 1 15 3 130 2 5 1 1 15 4 150 2 3 1 1 15 5 20 2 4 1 1 15 6 -5 2 2 1 1 15 Analysis: From my experiment I can see that my prediction was wrong. I guessed that the higher the temperature, the lower the CO2 given off (height of the bread) would be. I have found out that the temperature does affect the height of the bread, but my results have not shown how. In conclusion, to make my experiment more informative I would need to do it again. Evaluation: If I were to carry this investigation out again I would improve it by making sure I took the test tubes out of the ovens all at the same time and make it a fairer test. I would also change the key variables. I don't think my results were entirely inaccurate at all and I would say my investigation was quite a success. ?? ?? ?? ?? 1 ...read more.

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