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.
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.
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