Food Science Bread Dough Challenge

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Name____________________ Food Science: Bread Dough Challenge Did you know that yeast is actually alive? In the bread-making process, it is alive until the heat of the oven kills it. Yeast is a common leavening agent used to make bread and other bakery products. The first use of yeast to bake bread is unknown, but the earliest definite records come from Ancient Egypt. What makes bread What is yeast? dough rise? How do yeast cells get What factors speed or energy? slow the process of dough rising? Putting the Science in Context Organisms use oxygen to perform aerobic cellular respiration, which creates ATP (energy). Remember, all living organisms need Bacteria, archaea, yeast and muscle Plants convert energy energy! cells can perform anaerobic from the sun through respiration without oxygen through photosynthesis. fermentation. 1. Which ziploc bag(s) expanded? Why? 2. What gas did the yeast produce? 3. What molecule does the yeast use for energy? 4. What type of cellular respiration do yeast cells use? How do you know? 5. How do you think you could make this reaction faster or slower? Bread Dough Challenge How can you make the fastest rising bread dough? Bread Dough 1/3 cup warm water 1. In a bowl, mix together the yeast, warm water, and sugar. 1 tablespoon sugar 2. Add the oil and flour and stir to 1 teaspoon yeast combine. 1 cup flour 3. Knead dough for 2 minutes. 1 teaspoon oil 4. Roll dough into a ball and place in a glass jar for observation. 1. List as many variables you can think of that could affect rising time. 2. What variable will your group test? 3. How will you revise your recipe to test this variable? 4. Make a hypothesis below about how manipulating this variable will impact the final outcome of the bread dough. Food Science Team Recommendation: Quick-Rising Bread Dough 1. Using all the results from your experiment, place the best recipe and preparation instructions in the recipe card above. 2. Provide a scientific analysis below for your recommendation explaining why it is the best procedure for making quick-rising bread dough..

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