ipl-logo

Yeast Bread Hypothesis

822 Words4 Pages
bulb-icon

Recommended: What Is The Hypothesis For Yeast In Bread Bread

1. Tim 2. 8.3 3. Yeast Bread Investigation 4. How does the type of sugar affect how quickly the dough rises. 5. Variables involved in the investigation A. How quickly the dough rises B. Type of sugar. C. Type of flour, type of yeast, type of milk, type of butter, amount of flour, amount of sugar, amount milk, amount of yeast, amount of milk, amount of butter, amount of water, room, 6. Hypothesis/Prediction A. If I change the type of sugar to white sugar, then it will rise the fastest because it produces the most carbon dioxide. B. Cagle, Michelle. "The Effect Of Different Sugars On Yeast | Leaftv". LEAFtv. N.p., 2016. Web. 21 Oct. 2016 . . 7. Experimental plan A. Materials: a. tools: i. Spoon ii. Mixer iii. 6 bowls iv. 3 cups v. Scale …show more content…

My conclusion for which sugar makes the dough rise faster is icing sugar. Using icing sugar helps the dough to rise faster and larger than the rest. The slowest one to make the dough rise is brown sugar. White sugar makes the dough rise in a more stable rate unlike the rest. B. My prediction was not correct because I predicted that white sugar would rise the fastest, but it was icing sugar. Icing sugar rise faster than white sugar. C. The doughs rise fastest in the time 40 and 60 minutes. In those times, the doughs rise the furthest. White sugar dough rises in a more stable rate than the rest. D. I think that using icing sugar help make the dough rise faster because it has more quantity than the rest. The weight is the same for all the sugar, but because icing sugar is smaller and lighter than the rest yet still similar properties, the yeast has more food to eat. 10. Evaluation A. I think that the investigation went well because I could see the difference between the rate that the dough rises. I could see that which dough rise the most and which could help me understand what helps bacteria eat more. I successfully made the dough and it all turned out well and edible. My experiment mostly went as I planned. I planned to make it rise high and fast, it rose not as high as I

Show More
Related
592 Words | 3 Pages

Macromolecule test 1 differs from the second chart by testing non-reducing sugars in the first test and proteins in the second. In depth the lab required to heat the sample at times, mix them, and add them to a warm water bath of 100 Celsius. The following graphs were obtained by following the guidelines within the

Read More
255 Words | 2 Pages

List the various types of baked products they are used in, describing there effect on the individual products. Malt Flour: This type of flour is a special ingredient for bread makers as it promotes a strong rise, a lovely texture and a brown crust which makes the product more desirable. The active enzymes in the flour make sure that during fermentation the products grows effectively and have a good oven spring. It also helps the bread stay fresher.

Read More
853 Words | 4 Pages

Identify the independent Variable Size of the tablet Identify the dependent Variable Reaction time List the controlled variables The solution (water), temperature, volume of water (200 mls) The amount of Alka- Seltzer How will the dependent variables be measured A stop watch will be started as the pieces of Alka-Seltzer are dropped into 200ml of room temperture water Describe the expected results if the hypothesis is true The 3 smaller pieces of Alka Seltzer will dissolve quicker than the ½ tablet .

Read More
1419 Words | 6 Pages

Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable pH 3. Controlled Variables temperature, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1.

Read More
740 Words | 3 Pages

Acknowledgments I would like to thank the people who were involved in my project would be my mom and dad who are helping me by buying the materials i need for my project. They also helped me by testing it at home. Table Of Contents Page 1: Statement of Purpose Page 2: Hypothesis Page 3: Research Page 4: Materials Page 5: Procedure Page 6: Observations and Results Page 7: Reference Page Purpose What type of soda will have the highest reactivity to pop rocks?

Read More
529 Words | 3 Pages

Title: How Ph Levels Affected the Fermentation of Beer Hypothesis: The beer will be left with more sugar deposit as the Ph levels increase because alpha/beta -amylase will no longer function. Predictions: Alcohol Percentage Analysis for the Control and the Experimental During this experiment, the pH level was increased, therefore Alpha-Amylase was favored. Due to the nature of Alpha-Amylase cutting randomly through a large carbohydrate molecule, it leaves bigger sugars in the flask, which cannot be digested by yeast. Due to this, less reactions should occur in the experimental, therefore leading to a lower percentage of alcohol production, compared to the control.

Read More
1407 Words | 6 Pages

Independent Variable pH 3. Controlled Variables temperature, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable temperature 3. Controlled Variables pH, amount of

Read More
1536 Words | 7 Pages

A Demonstration of Chemotaxis Between Flies and Various Substances (Sugar vs Bacteria) Abstract: The purpose of this lab based on the Drosophila melanogaster (the common fruit fly) reactions. Since the fly has been studied and observed for many years, and known for its unique chemotactic attractions to different stimuli, it was an ideal organism for the study being conducted. In the experiment the purpose was to be able to figure out whether the flies would be more attracted to sugar or bacteria.

Read More
780 Words | 4 Pages

How does sugar concentration affect yeast respiration rates? Hypothesis If I increase the sugar concentration then the yeast will produce more CO2 because the

Read More
838 Words | 4 Pages

Effect of Yeast on Temperature on Hydrogen Peroxide Solution in Water Khalid Al Sabeeh Ms. Dobrin 11-G Chemistry HL Jan 5, 2015 Abstract: Within this lab yeast was added to hydrogen peroxide solution in water. Temperature was the factor to be tested. In all trials, the initial and final, when yeast was added temperatures increased by 10˚C respectfully per trial.

Read More
902 Words | 4 Pages

Also, although this likely served no contribution in disheveling the results, using a stirrer of the same material to ensure the separate testing of each substance will be as uniform as

Read More
1432 Words | 6 Pages

Joshua Miller 12/18/17 Fermentation Lab report Introduction The term fermentation refers to the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat (wikipedia). Sugars are converted to ethyl alcohol when fermentation happens. In this experiment we determined if yeast cells undergo fermentation when placed in a closed flask with no oxygen. Glucose and yeast are mixed together in a closed flask and allowed to incubate for about one hour.

Read More
1486 Words | 6 Pages

1% glucose, 1% maltose and 1% lactose all progressively get positive results by changing colours to reddish brown at the end of this experiment. In this case the aldehyde functional group that is present in the products (monosaccharides and some disaccharides) in this reaction is able to reduce copper in the presence of alkali and this produces colour changes while converting to an aldose sugar. Honey is made of fructose and glucose which instantly turned brown after the test-tube was placed in the boiling water because of its active aldehyde and carbonyl group. The copper (II) sulphate present in the Benedict’s solution reacts with electrons from the aldehyde group which results in a redox reaction to from cuprous oxide, a red brown precipitate that seen in all of the above mentioned solutions (Hill, 1982). Beer also gave positive results because it contains aldehydes and ketones (i.e. acetone, trans-2-butenal, furfual) during its beer production process where the sugars are converted through fermentation (Hill, 1982).

Read More
938 Words | 4 Pages

Thus the measurements will repeat for each experiment, where the paper cup’s height from the ground varies in each

Read More
1859 Words | 8 Pages

What is the effect of temperatures 10°C , 20°C, 40°C, 60°C and 70°C ± 1/°C on yeast fermentation when baking bread? ii. Aim: The focal aim of this experiment is to investigate the effect that temperature has on the growth and respiration of yeast (Saccharomyces cerevisiae) fermentation. iii.

Read More

More about Yeast Bread Hypothesis

Related Topics

Open Document