Dough
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Transcript of Dough
![Page 1: Dough](https://reader035.fdocuments.net/reader035/viewer/2022081401/55638f78d8b42adf7a8b5335/html5/thumbnails/1.jpg)
Investigating the effect of temperature on enzyme activity in yeast
![Page 2: Dough](https://reader035.fdocuments.net/reader035/viewer/2022081401/55638f78d8b42adf7a8b5335/html5/thumbnails/2.jpg)
We made bread dough from
flour, water, yeast and sugar
![Page 3: Dough](https://reader035.fdocuments.net/reader035/viewer/2022081401/55638f78d8b42adf7a8b5335/html5/thumbnails/3.jpg)
We kneaded the dough
![Page 4: Dough](https://reader035.fdocuments.net/reader035/viewer/2022081401/55638f78d8b42adf7a8b5335/html5/thumbnails/4.jpg)
We split the dough into 3 equal sized pieces
![Page 5: Dough](https://reader035.fdocuments.net/reader035/viewer/2022081401/55638f78d8b42adf7a8b5335/html5/thumbnails/5.jpg)
We placed the dough balls in measuring cylinders at 3 different temperatures:
30, 40 and 70 degrees celsius
Water bath
![Page 6: Dough](https://reader035.fdocuments.net/reader035/viewer/2022081401/55638f78d8b42adf7a8b5335/html5/thumbnails/6.jpg)
Results
40 degrees
30 degrees
70 degrees
![Page 7: Dough](https://reader035.fdocuments.net/reader035/viewer/2022081401/55638f78d8b42adf7a8b5335/html5/thumbnails/7.jpg)
70 degrees
![Page 8: Dough](https://reader035.fdocuments.net/reader035/viewer/2022081401/55638f78d8b42adf7a8b5335/html5/thumbnails/8.jpg)
30 degrees
![Page 9: Dough](https://reader035.fdocuments.net/reader035/viewer/2022081401/55638f78d8b42adf7a8b5335/html5/thumbnails/9.jpg)
40 degrees
![Page 10: Dough](https://reader035.fdocuments.net/reader035/viewer/2022081401/55638f78d8b42adf7a8b5335/html5/thumbnails/10.jpg)
Explanation
• The dough that did not rise was the one that was 70o as the temperature killed the enzymes.
• Both pieces of dough rose really well as they when in to temperatures of 40o and 30o,this shows that the enzymes are active at these temperatures
by Adam
![Page 11: Dough](https://reader035.fdocuments.net/reader035/viewer/2022081401/55638f78d8b42adf7a8b5335/html5/thumbnails/11.jpg)
Improvements
• I could have made this experiment better by putting one piece of dough in cold water because 30o and 40o are very close, so it would give us a better range of results.