Investigation to see the effect of temperature on the expansion of dough.

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Nana Agyeman 10v. Biology Coursework

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

Prediction:  The higher the temperature the faster and higher the volume of dough will rise.

Method

  1. 25g of flour was weighed and put into a beaker. A level teaspoon of sugar was then added.
  2. 30cm of yeast suspension was measured in a 50cm measuring cylinder and was added to the flour and sugar. This was then stirred with a spatula until a smooth paste was achieved.
  3. The paste was poured into a 250cm measuring cylinder, making sure it did not touch the sides.
  4. The volume was recorded and the measuring cylinder was placed into a water bath. The water baths’ temperature was recorded and the volume of the paste was recorded every 2 minutes for about half an hour.
  5. A graph was plotted showing how the volume of dough increased with time. On the same graph, the results for the same experiment but with water baths at different temperatures were plotted, so that there were three graphs on one piece of graph paper.

Results

The results were then plotted on the graph, shown on the next page

 

The colours were used so that the plots were not mixed up.

Analysis

The graph shows the rise in volumes of dough for each water bath. You can see that the dough in the water bath with the temperature of 22 c rises steadily to a volume of 66cm. Compared to the dough in the water bath with a temperature of 37 c which rises moderately to a volume of 100cm. This can also be seen by the line of best fit. Straight away you can see that the volume of dough in the water bath with the highest temperature 37 c raises the most to 100cm, and the volume of dough in the water bath with the lowest temperature of 22 c only rises to 66cm. From the graph you can draw the conclusion that the higher the temperature the higher the volume of dough rises. From the table you can draw the conclusion that at the point of 14minutes the dough at the highest temperature had risen the fastest. Both support the prediction that the higher the temperature, the faster and higher the dough rises.

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 All the plots at the beginning of the graph for each temperature do not go up evenly, as they are not in line with the line of best fit. The plots for the temperature of 33 c start off steadily and then rise evenly with a space of 4cm between each two minutes starting from 10minutes.This may have something to do with the insulator being made of glass. However, this even rise in volume may suggest something about the temperature at which dough can rise steadily and evenly, but to be able to draw a conclusion about the temperature at ...

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