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Chemistry
5/1/2016
Methods
This experiment was started with dough.
Using a very basic dough recipe, a 250 ml
graduated cylinder and a food grade scale, I
began my experiment. In a small bowl place a
the dry ingredients. Due to size and use of
ingredients. The recipe was divided by 2.
Using only half the ingredients. For the yeast,
flour, water and oil, the quantities remained
the same the remained the same for every
batch and variation of dough. The importance
of keeping the quantities the same is to limit
the variables. This makes changes in the
dough easily controlled while keeping any
changes or reaction is a direct result of the
change in variables. For the first collection of
data I started by mixing all active ingredients
into a dish. These active ingredients were
teats, sucrose, sodium and water. These
ingredients were mixed then transferred into a
250 ml graduated cylinder. Record the level of
the active solution and let sit.
Results
Graph #1 Final Volume After Sucrose Quantity Variation
Discussion
The results for this experiment divided into 2
sections. The quantitative and qualitative. The
differentiation between these two sections of
your experiment are best done in the
methodology section. The first data collected
was a set of quantitative data on the rise of the
yeast in a simple dough recipe. This was
measured by mixing the active ingredients of
the recipe into a 250 ml graduated cylinder.
Conclusion
This experiment was shown that change in
concentrations of sodium and sucrose will
affect the texture of the bread. For bakers
increasing the total sugar content will give the
yeast microbes more potential energy to
expand the bread. This allows the yeast to
make the dough larger and increase its total
volume. The increase in sugar gives it a more
airy texture and makes it generally more
pleasing to the subject. In addition to
increasing volume, larger concentration of
Cited texts
(1) Microbes." Microbes. N.p., n.d. Web. 22 May 2016.