Do Variables Such As Cinnamon Salt And Vanillas Affect The Fluffins Of Bread

Introduction:

This lab attempts to investigate the question: how do variables, such as cinnamon, salt, and vanilla, affect the fluffiness of bread? Alcoholic fermentation is when sugar is converted into alcohol and carbon dioxide, usually by an organism known as yeast. The inputs of alcoholic fermentation are pyruvic acid and NADH, a carrier molecule carrying 2 electrons and a hydrogen. Furthermore, the products that come out of alcoholic fermentation are alcohol, CO2, and NAD+. In this process, yeast ‘eats’ and absorbs the sugar and converts it into alcohol and carbon dioxide. These gasses are released into the bread dough, creating the fluffiness and holes within the baked bread. Yeast is a type of fungus that allows the process of alcoholic fermentation to occur within the baking process.

The hypothesis made for the lab was if cinnamon, salt, and vanilla is added to separate 5% sugar solutions with yeast added at the end, then the vanilla will create the most carbon dioxide bubbles from the process of fermentation, which would create the fluffiest bread. The original hypothesis made is rejected, as supported by the data observed and collected within the lab. At 15 minutes, the control group, with only the 5% sucrose solution in it, had a bubble depth of 1.6 cm. For the cinnamon solution at 15 minutes, it had a bubble depth of 0.6 cm. The salt solution after the full time had 0.7 cm of bubbles. The solution that the hypothesis was relying on was the vanilla solution, which after 15 minutes had a bubble depth of 1.5 cm. The control solution had the largest depth of the bubbles, as supported by the data observed at 15 minutes. The hypothesis stated that the vanilla would have the biggest depth of bubbles, which is then rejected by the data, because the control group had the biggest depth of bubbles instead of the