FINALLY FINISHED TEH REPORTTTT
^_____^






YAYYYYYY!!!

Samples 3 & 4:


Sample 5:

As you can see, the colours of the samples have become a darker colour, compared to that of the first stage of the experiment, with the exclusion of Sample 1, which was the control, and had no yeast in it. This colour change is due to the yeast, as the ratio of yeast to flour has changed, from the prvevious experiment, at which Sample 5's ratio had been 45:8, Stage 2's Sample 5 had a plain flour to yeast ratio of 45:19. But what is strange is that Sample 2 and 3's height increased the most during the fermentation period, coinciding with the first stage experiment. That is why I will be inserting graphs into my report, in hopes of marking a trend line, in which the dough's height increases at a certain point, and then grasdually decreases, like in my experiment.

Also, Compare the Pair: The dough samples in the oven:

In the First Experiment:

In the Second Stage Experiment:

Ingredients that I had used for the experiment:







Sample 3 (4 grams) and 4 (6 grams)

Sample 5 (8 grams)

Not pretty eh? LOL And I had to try and knead samples 1 & 2.

I must look like a very bad girl. T______T

However, I did finish my experiment, with results and everything ^_^ I even have videos of an unexpected outcome >_0

So, in the end, what went down was that I pretty much made bread, in the simplest way. There were a few complications, such as the cling wrap melting onto the baking try (my mom was going to murder me for that), and the glugginess of some of the mixtures. However, after I increased the amount of yeast to 4 teaspoons (about 19 grams!) It went puffy even before I had put the dough into the oven! And this got me thinking; I had been focusing on how yeast affects bread after it enters the oven - I had never thought of the effects that would incur before...


Also, the results were rather interesting....which I will show you in my table at my next post with pictures ^_^

So I'm going to have to do more research into it...and this will come into my report ^____^
Wish me luck everyone!

So I was going through my blog entries and I realised that all my SRP blog 2 submission stuffs are...basically everywhere....
So, in order to find the climate graph, you might need to go back 1 or 2 pages...cos I did it early on.

Sorry for the inconvenience Ms Zhang T-T

So I'm looking around other people's blogs, thinking, hmmm I seem to be on the right track...when suddenly....

BAM BAM BAM

PICTURES PICTURES PICTURES!!!!

I don't HAVE ANYYYYYY

But I do have a reasonable explanation for this. You see, the camera we have is fairly outdated, practically ancient, so I can't just awesomely download any pictures straight away to my computer. It's tragic, I know. How is this reasonable, I could totally ask my parents to write up a note for this, confirming how we actually don't like taking photos.

So bottom line: I'm sorry Ms Zhang that I do not have any pictures on my blog actually concerning my experiment. Can you forgive me, and quite possibly not take off any marks?

Sorry I couldn't be bothered doing both of the experiment methods before. And I had to edit my other one, cos I forgot to include the aim and hypothesis. I know fail.

Anyway, here it is:

Hypothesis: The larger the amount of yeast that is added to dough, the bigger and fluffier the bread becomes.

Aim: To investigate how the amount of yeast placed in dough affects the outcome of the final product, bread.

Procedure:
The ingredients were prepared, and the flour was distributed equally into five different bowls. Half a teaspoon of salt was added to each of these bowls, and the step was repeated with the sugar. 2 grams of yeast was added to the first bowl, 4 grams of yeast went into the second bowl, 6 grams in the third bowl, 8 grams in the fourth and 10 grams of yeast was added in the fifth and final bowl. 30mL of warm water, at 27 degrees celcius, was poured into the bowl, and gently stirred for two minutes, then left to rest for an additional two minutes. This step was repeated for each of the other bowls. The contents of the first bowl were extracted, and kneaded for five minutes, and a strip of coloured paper was positioned upon the dough to mark the sample number. This step was also repeated for the remaining bowls of dough, and were then encased in 2mm cling wrap. The dough was left in a warm area, in order to allow the yeast to cause the dough to expand. The oven was heated to 200 degrees Celcius, the cling-wrap encasings were removed, and all the dough packages were put in the oven. The bread was removed from the oven after 25 minutes, and observations were immediately recorded in Table 1 and Graph 1. The bread samples were sliced in half, and further observations were recorded. The experiment was repeated, in order to verify the results of experiment 1. These results were recorded in Table 2 and Graph 2. The experiment was repeated again, but with higher quantities of yeast. The results were recorded in Table 3.


Well that's about it. I hope I've done you proud Ms Zhang.....or not.

So in dot point format:

Hypothesis:The larger the amount of yeast that is added to dough, the bigger and fluffier the bread becomes.

Aim: To investigate how the amount yeast placed in dough affects the outcome of the final product, bread.


Equipment:

- 225 grams of white flour (if I wanted to expand on the experiment, I could also vary the types of flour that is used in the experiment, but for now, I'll stick with white flour)
- 150mL of warm water (I've been keeping the water at 27 degrees Celcius)
- 25 grams of soft margarine
- Dry yeast (the independent variable)
- 2.5 teaspoons of salt
- 2.5 teaspoons of sugar (Note: If you are wondering how these measurements are made, I have purchased these measuring spoons that come with the standard tablespoon and teaspoon, as well as well as 1/2 teaspoon & 1/4 teaspoon)

Method:

1. Prepare ingredients and place the flour into five separate bowls, each containing 45 grams of flour.

2. Add half a teaspoon of sugar into each bowl, repeating this step with the salt,

3. Place 2 grams of yeast in the first bowl, 4 grams of yeast in the second bowl, 6 grams in the third, 8 in the fourth, and 10 grams in the final bowl.

4. Pour 30mL of water into each bowl, and gently stir each for 2 minutes. (It is advised for steps 4 &5 to accomplish these steps by individually repeating it, and timing the "rest" period for each separately to avoid any human errors.)

5. Allow the mixture to "rest" for two minutes, then extract the contects from the first bowl, knead the dough for five minutes, and place a strip of coloured paper on the dough, to mark the sample number.

6. Repeat Step 5 for the remaining dough, and place them in separate 2mm cling wrap encasings.

7. Leave the dough in a warm area for five minutes, and allow the yeast to cause the dough to expand.

8. Heat the oven to 200 degrees Celcius, and place all dough packages in the oven*, first removing the cling wrap coverings.

9. After twenty-five minutes, remove the bread from the oven, and immediately record observations in Table 1 and Graph 1.

10. Cut Bread in half and note any observations within Table 1.

11. Allow bread to cool, and make any other additional observations.

12. Repeat experiment from steps 1-11, verifyng results with Table 2 and Graph 2.

13. Repeat experiment from steps 1-11, with higher quantities of yeast, and record results in Table 3.

*My oven is fairly small, and it heats up faster, so this could affect my results....just wanted to point that out.

QUESTION: Do I need to include the tables for this Miss Zhang?

So I was finally able to log into my detportal, and find out what the second blog was for. So Ms Zhang, what type of method was it supposed to be? Oh heck, I'll just do it both ways :D

Risk assessments are fun!

Identify: Oven, stove (if you need to heat up water), hot bread
Assess:
- Can get severe burns if you touch the oven when it is at 200 degrees Celcius
- Can get burns from the stove upon contact
- Bread may emit vast amounts steam, and when slicing bread, steam burns may be experienced
Control:
- Wear oven-mittens when coming into contact with the oven
- Treat the stove with caution
- Upon slicing the bread, move face and arms away from the steam that is emitted
Disposal:
- Follow these guidelines for steam burns:
http://www.ehow.com/how_4734713_treat-steam-burns.html
- Follow these guidelines for regular burns:
http://www.ehow.com/how_2278522_treat-burns.html

Signed: Sharkiee
Date: 09-05-2010
-----------------------------------

OK, so it's a bit worst case-scenarioish....but you gotta be careful right?

OK so the caps were a little too dramatic.
But I suddenly realised that some human error would include me not doing the exact same technique for each section of my experiment.... so I'm uploading the video that will show you the technique that I've been using so far...
Sorry if the guy looks dodgy Miss... ^_^




[EDIT] Scratch that, it won't load, darn thing! I'll try and get it on another time Miss Zhang. Sorry!

So you know how I said I was going to go "interview" the guys at BreadTop?
Well, they kinda didn't understand the question so I had to scratch that idea go and ask the guys at Baker's Delight.
They said that they usually don't measure the amount of yeast that they put in their bread, but it ends up being around 7 grams.
Because I thought they were dodgy wanted to add probability to these findings, I did some more research, and came up with this awesome place:
http://allrecipes.com/HowTo/Yeast-the-Basics/Detail.aspx

I dunno if I've actually referred to this site before, but it really helps with my experiment. Because I chose a simpler experiment than the model that I was using, I don't know if our results will be the same, considering it was measuring the amount of air that was located within the bread. However, I'm pretty sure that I can link and approximate whether or not my results are similar to the experiment, cos obviously, if the bread has more air, the more light and porous it will be right?

Anyways, I'll start writing my method tomorrow, because that's what we should include right Miss Zhang?

[EDIT:] Just in case you're wondering, I am actually doing the experiment at this stage. However, my results are being tabulated, therefore I haven't been updating my blog as much as I should be. I aplologise, and you may reprimand me at your discretion. <----Has clearly been reading too much Pride & Prejudice

Sorry I haven't been updated my blog lately....
Assignments and tests are taking up my precious time.
I promise I will more often nao.
Anyway

I've recently had a thought.

I dunno if I am a it's genius, or if it may affect my experiment, but I think that as part of my research, I might go and interview some bread makers, and ask them how much yeast they place in their bread, and see if they put different amounts of yeasts in different breads and eat their bread.

Smart no? Well I think it is, cos Breadtop and all those other bakeries around Kogarah and Hurstville make it all quite possible.

I will update again soon, for my dedicated readers :)

Not only do I FAIL at Excel, but our class always misses out on Ms Zhang's class. Only a miracle will helps me now. Oh well, might as well get to it.

On the other hand my experiment is now successfully underway....
I will make a table of observations later....
FML

So I've started to gather the equipment for my experiment....AND I've lost my glasses...fml

EDIT: Glasses have been found YAYYYY
Anyway, I've got the stuff ready, just need to start doing it really...
xD

OMGAH This is due tomorrow x_x

Plan
The experiment idea is to observe the effects that yeast has upon bread, in terms of size, texture, shape, taste etc. This will be a fair experiment, as it will be repeated, with several samples and controlled variables. The observations will be tabulated, and the experiment repeated with other variables. From the research I have undertaken, it has been expressed how yeast dies within a few hours of activation, and that there are several types of yeast.

Equipment necessary for the experiment should not be difficult to acquire, as all that is required to make a simple loaf of bread is flour, yeast, water, salt and yeast (obtained from this site: . An oven is also required, but everyone has one anyway.... This makes the experiment fairly inexpensive, as well as easy to perform at home, as these are everyday items. However, in order to adquately make some observations, a thermometer will also be needed, but this can easily be purchased at local shops.

As for the time limit, baking bread varies from 25 minutes to an hour and a half. As I will only be using small samples to make bread, this limit is lowered to about 5-10 minutes. The preparation time for bread, on the other hand, can range from 25-40 minutes (if resting time is included), and this makes a 50 minutes the maximum time for conducting this experiment.

In terms of variables, the most obvious independent variable is the amount of yeast placed inside the dough samples. However, other variables include:
Whether the bread is kneaded or not
Amount of flour put in bread
Amount of time the bread is kneaded
If the bread is left to 'rest', and how long
If anything other than the essential ingredients is also added to the bread (e.g. sugar, honey etc)
Heat at which the bread is cooked
Amount of water put in dough
Type of yeast used
Type of flour used
I may try out these variables in this experiment if there is enough time to.

The main dependent variable for this experiment would be the physical apperance of the bread. In other words, its size, shape colour, and so on.
Other dependent variables would also be the taste and amount of air inside the bread.

The controlled variables in this experiment are:
- Same type of flour and yeast is used for the given samples
- All the samples are in the oven for the same amount of time
- The same amount of water is used in each sample
- All the dough samples are the same size and weight at the beginning of the experiment
- Temperature of the dough samples before it is placed in the oven
- "Rest" time for all samples is the same

Hopefully I'll be abple to think of more later on.

Because most of the ideas I've been typing up have been from my head, I decided it was about time I did some research on the actual topic. And what I discovered shocked me. Dramaqueen

So, being a true St. Georgian, I googled "How does yeast make bread rise" and I came across this site:
This site said that "There are several different types of yeast Well it's quite clear that this shook me, considering I hadn't thought about there being several types of yeast. However, this site only discussed one type of yeast, as well as how the yeast only responds to warm water. When the yeast is exposed to the sugars in the dough, it begins to devour them. This makes the yeast gassy, and it emits little bubbles of carbon-dioxide, making the bread rise.

One very important thing the site mentions is "Eventually the yeast will die within a few hours, especially if the dough is allowed to grow cold or exposed to too much air." This gives my variable of how long the dough rests a time limit. I think the time limit will range from 0-10 minutes, just to be on the safe side.

Another site I found that talks about yeast, and its effects on bread was: and it expresses how kneading the dough and adding yeast develop gluten, which gives bread its structure, strength and texture. Another thing to observe in the results.

Therefore, because of the issue of everal different types of yeast, I am thinking of only using one type of yeast. However, if I do not exceed the time limit, I will probably also try this experiment with different kinds of yeast. For now, I think I'll stick with the Saccharomyces cerivisiae, because it is sold in packets as cubes, with cells aiting to be activated by warm water.

Apparently, the definition of "Project designs" is actually the number of experiments that you had considered doing before your chosen SRP!!!

Well, seeing as I'm bedridden, now's a good time as any to spill my heart out ^-^

When we first got our SRP task, I didn't really know what to do...'something to do with food' I thought. But nothing would pop in. So Rafia shoed me the yeast experiment. I thought it would be too hard, and so I cast it aside.

Many people thought it would be "fun" if I did a pad/tampon absorbancy test, in which the aim would be to investigate which liquid (i.e. blood, water, vinegar etc) could be held in the pad for the longest amount of time. Due to obvious complications (i.e. where the hell am I supposed to find 2L of blood?!) the thought was put to rest. I also don't like the idea of experimenting on pads, as 1. my parents are too cheap to actually buy me a dozen packets of pads and 2. my parents would think I'd gone berserk and most likely disowned me...

The other idea I formed was when we looked at the posters from last years SRPs. I really like the "Reactions people have when a coin is on the ground" experiment, but unfortunately, so did 10 other individuals in our class. True, I could have improved and altered the experiment, but I felt like it would be plagiarism

In the end, considering my lack of originality options,I ended up
modifying the yeast experiment so that it could be conducted by me, and other students.

So there you have it, my SRP lifestory in a nutshell. Not that anyone will be bothered to read it xD

My head feels so stuffy....

Well, I have no idea what Project edsigns means....
but I'm assuming that it is the different ways I intend to go about this experiment...
Well, the initial idea came from this experiment:
http://www.sciencebuddies.org/science-fair-projects/project_ideas/MicroBio_p009.shtml?fave=no&isb=cmlkOjYwNTIwMDAsc2lkOjEscDox&from=TSW

However, the process seemed too complicated for me, and I didn't have some of the equipment needed to conduct the experiment, so I altered it a bit. ^-^

The main aim of this experiment is to observe how the amount of yeast in bread can affect its size, shape etc etc. In order to do that, I'll be making small smaples of bread, with different amounts of yeast, and baking them for a set amount of time. After that, I'll tabulate the results ^-^

Mind you, this is all just a draft, the whole shebang will be typed up in an hour or two.... ^-^

OMGGGG Lost all info!!!!

I'll try and think them all up again..(cos the ideas were from my head Ms Zhang)

Dependent Variables:
- Size of the bread after it is baked
- Amount of air in the samples
- Taste of bread
- Colour and shape of bread
- Crispness of bread

How many do we actually need? Cos I have no idea...

Independent Variables:
Amount of yeast put into bread
Amount of time bread is in oven
Whether the bread is kneaded or not
Amount of flour put in bread
Amount of time the bread is kneaded
If the bread is left to 'rest'
If anything is inside the bread (e.g. sugar or something idk....)
Heat at which the bread is cooked
Amount of water put in dough

That's all I can think up for nao....
Nighty nite :)

I'm thinking of doing the effects of yeast on bread....sound good?

I have no idea what to do....any ideas guys ^-^

OMG I'm so nervous right now!!