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Investigation: What Affect Yeast has on Bread Making

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Essay, Pages 4 (794 words)

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Essay, Pages 4 (794 words)

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.

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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.

Pure yeast cultures are grown in a medium of sugars, nitrogen sources, minerals, and water. The final product may take the form of dried yeast cells, or the yeast may be pressed into cakes with some starchy material. When a batch of yeast for baking, medicinal, or food purposes is completed, the medium in which the yeast was grown is discarded. In the making of wines, beers, spirits, and industrial alcohol, however, the fermented medium is the desired product, and the yeast itself is discarded or used to make animal feed.

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sugar alcohol + carbon dioxide + energy

Prediction: I predict the higher the temperature, the lower the CO2 given off will be.

Key factors (Variables): In this experiment…

* I will change the temperature

* I will measure the CO2 given off (height of bread)

* 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.

4. Next we cut the dough into 6 equal parts.

5. After that we put each bit of dough into 6 different test tubes and labelled them all with what temperature we were going to heat them at.

6. Following that we then, using a ruler, measured the height of each piece of dough.

7. We then placed each test tube into different ovens, all heated at various temperatures (70�C, 100�C, 130�C, 150�C, 20�C, -5�C).

8. After 15 minutes of heating the test tubes we took them out of their ovens and let them cool.

9. Next we measured the height of the bread to see how much it had risen or dropped.

10. Finally we wrote down our results and compared the outcome with our prediction to see if we were correct.

Results:

Temperature

(�C)

Height Of Bread

(cm)

Amount of yeast (g)

Amount of sugar (g)

Time

(Minutes)

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.

Cite this essay

Investigation: What Affect Yeast has on Bread Making. (2020, Jun 02). Retrieved from https://studymoose.com/investigation-what-affect-yeast-has-on-bread-making-essay

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